I wanted to use up leftover whey, but not to make soup, bread or lassi, so I made this gratin.You can add spinach, cauliflower, shrimp, crab meat or chicken to the gratin.If you add some macaroni pasta in Step 4, it will be more filling. Recipe by Satoyoko

Cheesy and tasty, and more than enough to go around. Perfect for any holiday get together with the family. This is my twist on the traditional gratin by adding cream cheese. Made the smoothest cheese sauce I've ever eaten.

Got this recipe from a recipe card in Publix. I love it. The flavors mingle so well together. It's a regular in our home now. :positive

A different version of the Classic Pastichio recipe, no ground beef is added. I use bits of Ham, and sometimes I might add in bits of Bacon, like I did this time and of course vegetables, carrots, and peas.It’s a nice dish that can be made in advance, and stored in the freezer for later use.

This is a very tradional dish eaten a lot in autum and winter. It is really yummie and comforting.This is my version of this classic Belgian-French meal.If you can find it use ground chichory instead of the hydroculture chicory. But I dought if it is exported.

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

There are two ways of making gratin; either use plain four or rice flour to make the white sauce. I keep on experimenting with different ways of cooking the vegetables to bring out the best flavour. As for the aubergines, steaming is definitely the best way.For those without an oven: The white sauce is already cooked through, so you can top with cheese and toast in the oven toaster. It's tasty enough without browning the cheese, and the heat from the white sauce will melt it! It's a tasty dish. Recipe by FarmersK

For a while I wanted to create a gratin that makes the most of the texture of king oyster mushrooms, but after many tryouts I always ended up with a dish that has a very strong smell of mushrooms because I used a lot of them. So, I added some Japanese leek and cheese to dampen their distinctive aroma. The result was this very thick and rich gratin. For 3-4 servings. Recipe by FarmersK

I used to add whole oysters, but my children didn't like it. I decided to chop them roughly and add to the gratin. They liked it and the taste itself became richer.You can use different sized oysters as you will chop them later. The taste itself is very rich, so serve with a baguette or garlic toast. Recipe by Cookie shiasu

This dish is easy to prepare that compliments a variety of main dishes. I was looking for a side dish to jazz up a crab cake dinner (eliminating fries & coleslaw) and this was perfect.

:cookie :hungry