I've been making gratin this way for ages.■ Make sure to turn off the heat when you add the flour.■ I used a large casserole dish, but if you are using a small gratin dish, you can bake it in a toaster oven or in a fish grill since you just need to brown the top.■ You can use whatever you prefer, but you must add the onions. Recipe by FarmersK

My mother has baked this gratin for years.This recipe makes 4 plentiful servings. It's a popular dish in our family.You can add flour in 2 batches. When you add the milk, if the mixture is not thick enough, keep cooking until it becomes your preferred consistency. Make sure it's not too thick, because the pasta absorbs liquid from the sauce.I usually cook this dish with ingredients I have at home, and I've replaced chicken meat for bacon. Recipe by Mawaru7

Creamy Gratin is easy to make, all ingredients is just what you prefer to use . For me i was just using what i have in the fridge. But gratin is gratin which is always creamy and special taste.#mycookbook

I was really busy at the end of the year, so I made a macaroni gratin, which is quick to make and my kids love. I heard that they make pie with chicken in the UK. The chicken pie I ate at the British Museum in London was really nice.The canned white sauce is fully flavoured so you only need a little milk to thin it out. You can use rice instead of macaroni to make a doria (rice gratin), and if you don't have any chicken, canned tuna is fine. Recipe by Mme*Pierre

This eggplant is pan roasted in very little oil producing tender, not oily flavor packed eggplant slices. They are layerd with marinara sauce and a cheese custard sauce for a creamy marinara gratin

This delicious gratin is made with Fall eggplants●Please make sure to thoroughly cook the eggplant.●If the sauce boils down too much, please add water. Recipe by Cooking S Papa

My daughter’s favorite dish ever since she was a little girl💕

I use this recipe when I'm serving gratin to only a few people. This is my own variation of a recipe that I learned in my home economics class in high school. It's also great with some shimeji mushrooms mixed inside.This recipe uses the minimum amount of macaroni - please add some more if desired.When you're in a rush: after you drain the macaroni and broccoli in a colander in Step 2, you can mix them directly into the finished sauce from Step 6. Also try adding chicken breast or shrimp when sautéing.In Step 5, Stir the sauce with a wooden or rubber spatula while it is simmering.In Step 8, Take care to bake the macaroni until the surface is nicely browned. Recipe by Yuuyuu0221

This is an awesome, fresh vegetable gratin that you can eat as a side or a main entree by doubling the ingredients.

I make this gratin whenever we harvest some potatoes.Peel the potatoes and remove the eyes.Boil the potatoes starting from cold water. Recipe by FarmersK

This is a recipe I thought of to use up all of the kabocha squashes that I got.I recommend this simple recipe as there's no need to cook the flour or make a white sauce but it still comes out beautifully.It only took me 15 minutes to prepare.Gratin may have a high-calorie image but this recipe uses low-fat milk, chicken tenders and low-calorie margarine so it's a bit healthier than usual. You can fill this gratin with whatever you like but the kabocha squash helps bind everything together and lets you use less flour to keep things simple. For 2 servings. Recipe by Natsu_u