It's a lot of trouble to make white sauce for gratin dishes! But if you make it in a frying pan along with the other ingredients, it's easy ♪- Basic bechamel (white) sauce is made with flour, butter and milk in a 1:1:10 ratio. Change the amount of milk depending on what you're making.- If using a non-stick pan, the gratin won't burn and will come off the pan easily with a rubber spatula. I really recommend using one!- Adding milk before the mixture starts boiling will cause lumps. Recipe by Hatawakana

Avocados are good for you, so I wanted to eat them in various different dishes. Here's one of them!You can avoid the avocados from discoloring if you sprinkle lemon juice over them.If you heat the shrimp in water with a little vinegar, they will become very plump. For 2 servings. Recipe by Ayatan

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

A long time ago I used a premix gratin powder where you didn't have to boil the macaroni separately. Lately there are more quick-boil macaroni varieties available, so I made this thinking that it wasn't necessary to boil the macaroni.Quick-boil macaroni can be used as-is without having to boil it separately. However, the macaroni will soften and won't have a bite, so if you want to enjoy that then use gratin macaroni, boiled separately. If adding spinach or broccoli, either boil or microwave, then add in Step 4. Recipe by mielle

I had crab shells, so I wanted to use them for something. You can of course use gratin plates for this delicious crab gratin.When adding the cake flour, sprinkle evenly in the pan. In addition, add milk little by little while mixing. This way you can avoid lumps in the sauce and it will be creamy. For 2 servings. Recipe by Minrin

I learned how to simpify the bechamel sauce steps for a gratin in this way a long time ago in a cooking class. Apparently there are many similar methods, but this one is the easiest and is foolproof I think.None in particular.You can adjust the amounts of the filling ingredients and milk to taste. The more oysters you add the tastier! Try using 1/2 a broccoli instead of the spinach. Or try using king oyster mushrooms instead of the shimeji mushrooms, and so on. You can add anything you like! You can make macaroni gratin in the same way! Recipe by Chuusan

This is a dish that's served at an Italian cafe I used to frequent. The restaurant has since closed, so I decided to try replicating it!It has a delicious taste when topped generously with coarsely ground black pepper. It goes well with wine or beer ♡ Recipe by Rosemary*

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

I came up with this recipe because I wanted to enjoy my favorite scallops hot!This dish is tasty even if you only use the muscles.Do not overcook the scallop.You can also use store-bought white sauce. Recipe by Cooking S Papa

This gratin will save you the trouble of making the bechamel sauce by using tofu as the sauce. The key to success is to drain the tofu well so that the sauce doesn't get watery. The skimmed milk powder takes away the soy bean taste and makes it a bit creamier, but it can be omitted if you don't have it.

Ready-to-bake frozen gratin cups are available, but I can't be buying them all the time, so this is what I make whenever I put a gratin cup in a bento. They can be made very easily so they're great for busy mornings.Don't let the milk overflow the baking cup. If the gratin is loose, add some cheese. You can use any ingredients you like - frozen mixed seafood, bacon, green beans, etc. - whatever you have in the refrigerator. If the gratin cups are too packed the top part becomes hard, so I recommend just having enough that they're floating in the milk. For 2 cupcake-sized aluminium cups' worth. Recipe by Arikan

Awesome low carb