Any way you slice it, there's a difference. Speaking of ...

There's one "Barefoot Contessa" recipe I make for my family every Christmas, and I think it deserves a spot on everyone's holiday menu. I originally found Ina Garten's recipe for potato-fennel gratin ...

"This hearty cabbage, potatoes, and sausage dish is baked in the oven for a simple, delicious Mennonite main dish. Tender ...

We may receive a commission on purchases made from links. Ruth's Chris Steakhouse may have a rather odd name (such a peculiar use of the possessive!), but they do make some pretty mean steaks. The ...

Potatoes au gratin, that decadent and delicious bake-up of cream-laced, cheese-lacquered potatoes, is about as good as simple spuds can get. To be successful, you need the right kind of potato. Either ...

If you don’t want this dish to have too much of a celeriac flavour you can replace half of the celeriac with potatoes (sliced very finely). It’s also good made with half potatoes and half parsnips – ...

Chef David Scribner likes the extra body and flavor that rutabaga, celeriac and butternut squash bring to this gratin. The starch in the potatoes melds with the cream to give a sense of cheesy ...

The au gratin potatoes, available at breakfast, which is served all day, are overrated (and hardly worth the upcharge), but the eggs? I love a kitchen that does eggs right, and this one doesn’t yolk ...