Found a similar recipe online and adapted it to my tasting.

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

Introducing cuisines using local products.Recipe provided: Students in the Translation & Interpretation Seminar, Sapporo University*Pumpkin is one of the local products.

I used a little bigger Japanese pumpkin (approximately 15~17 cm in diameter) but a bit difficult to use so it's better to get mini sized one. Choose some ingredients you like. Anything is OK! We can enjoy not only its deliciousness but also its appearance.

This recipe came out of "Don's Seafood Cookbook" that I purchased over 30 years ago, when I was a waitress there! It has remained one of my favorites over the years. It's easy and everyone loves it!

I wanted to make something like this.It is better to cut the upper part of the squash barely so that you will have more place to stuff the gratin. By the way, if you make the gratin with the amount of ingredients listed in the recipe, there will be more than enough, so use remaining gratin to make something else. Recipe by ko-zu

This excellent pollock gratin recipe makes an incomparable taste and textural combination. I am not sure if such backed pollock can be considered as diet food but in any case it is worth to tase.

French toast... everyone loves it, of course! In a gratin... it's super indulgent! But with tender apples... Now that's truly magical!

It's one of my favourite gratin. My mum used to serve it with grilled fish. My English isn't perfect so if you don't understand something, ask me ! XOXO

It's a simple low carb dish that is easy to make and makes a great dinner dish with minimum fuss.  You can bake this ahead then re-heat when you are ready to eat. This low carb cheesy zucchini gratin is a healthier alternative to potato gratin. It's down right delicious! Plus, It ’s a tasty side dish the family will enjoy even the young ones.

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.

While referring to Nao's recipe, I tried my hand at making this in my own way. This is my favorite gratin bread. I use a bread maker, and am so happy that it can knead. It turned out really good, so I decided to upload it this time.Please use your favorite bread dough.Please make the sauce a bit thick and rich. You're going to have a hard time in wrapping it in the dough if it is too soft.... When wrapping it in the dough, please make sure the rolls don't touch the others around it. The dough won't come apart, and the filling might come out. It is convenient to divide the filling up exactly among the number of bread dough pieces. You can extra dough, so please try making it by adding in your favorite fillings. Recipe by Maimama