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recipes ham artichoke and potato gratin
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(119)
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With salty-sweet miso butter, chives, and savory flakes of nori, this cheesy sweet potato gratin recipe bears little resemblance to traditional versions.
Recipes
Whatever you call it (au gratin potatoes, potato gratin, that cheesy potato thing), this classic dish never disappoints.
4.6
(4.57)
Vegan
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This unconventional (and dairy-free) take on potato gratin strikes the perfect balance of rich and bright thanks to jammy tomatoes and a generous dusting of zingy fresh horseradish.
4.3
(4.25)
Recipes
Easy
Recipes
Recipes
Creamy, cheesy potatoes with crispy edges, tender middles, and just a whisper of heat—need we say more?
4.6
(4.62)
Recipes
Warm ginger and fragrant cardamom kick this classic loaf cake up a notch.
4.0
(4.09)
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4.0
(3.85)
4.7
(4.72)
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Potatoes don't own the gratin game: These hearty casseroles are made with some unexpected (but just as delicious) ingredients.
Recipes
An ultra savory take on the vegetarian classic, with soy sauce, scallions, and wonton noodles.
4.7
(4.67)
Articles
(148)
Cooking
Americans hate artichokes, and I hate that.
Carla Lalli Music
Cooking
Got a jar of marinated artichokes in your pantry? Here's 10 creative ways to cook with them, from a quick gratin to a sauce for baked fish
Julia Bainbridge
Culture
Bridget's Recipe Review: Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs
Bridget Moloney
Culture
The Bon Appétit Test Kitchen
Cooking
Believe it: Easter is in March this year!
Culture
Chris's Recipe Review: Scalloped Yukon Gold and Sweet Potato Gratin with Fresh Herbs
Chris Hall
Videos
(189)
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Our potato gratin has layers of starchy, cheesy, buttery goodness. Fire this dish up at any holiday meal and you'll have guests drooling. A layer of Gruyère and Parmesan is the key to a golden brown top crust. When simmering the cream, make sure it’s over gentle heat (if it over-reduces, it will break).
Get the recipe: Potatoes au Gratin
Get the recipe: Potatoes au Gratin
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A perfect fall gratin with sausage, greens, and potatoes.
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Bon Appétit joins Chef Mattia Moliterni of Roscioli NYC, the legendary Roman restaurant’s New York outpost, as he makes their award-winning Burro e Parmigiano (Buttered Noodles). Made with just three high-quality ingredients–pasta, creamy butter, and Parmigiano Reggiano–these buttered noodles come together in mere minutes and deliver an irresistibly rich, velvety flavor. A simple yet delicious meal, discover why Roscioli’s version is considered one of the best buttered noodles dishes in the world.
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Make this recipe from Caesarstone and Bon Appétit
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Join Harold Villarosa (and special guest Hip Hop Philanthropist A$AP Twelvvy) at The Bronx Brewery as he makes steak okonomiyaki, a Japanese-style savory pancake. Okonomiyaki begins with dashi, a flavorful stock that Harold makes with locally-sourced kelp and dried mushrooms. While the dashi simmers, you can work on the steak and sauce. Harold uses NY strip steak for this recipe, but feel free to use whichever cut your heart desires. When it actually comes to making the okonomiyaki, mix the dashi into the batter followed by cabbage and scallion and then start making pancakes!
Check out Hip Hop Philanthropist A$AP Twelvyy's new album here: https://noonyung.com/
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The genius of this pasta recipe is in the contrast of the textures and flavors.