Gratin Made in a Frying Pan

This is an easy gratin that requires no preliminary steps, and can be made in just one frying pan.Please adjust the cooking time depending on time it takes to cook the macaroni or other pasta you are using. The cooking time can be1-2 minutes shorter than time indicated on the pasta package. This is delicious with chicken, bacon, wiener sausages etc. instead of shrimp. Try adding vegetables of your choice too! Recipe by mkmchy

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

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

Inspired by a recipe on Pinterest by Beth Pierce, this side dish is one my family’s favorites! The tender squash in this delicious creamy and cheesy sauce is delectable.

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

طبق جانبي او وجبه اذا ضفنالو دجاج

I made gratin with a homemade white sauce!Use the same pan in Step 5 as you did for the white sauce from Steps 1-3 . I made the white sauce in a frying pan as the photos wouldn't have turned out well using a saucepan. Recipe by bvivid

Piping hot gratin is so tasty during the colder seasons. I combined it with bread.・I used large aluminum muffin cups from the 100 yen shop.・If you don't have heavy cream, you can use 250 g of regular milk,・Since this white sauce is poured on the bread, it's thicker than usual. (If planning to use in cooking, decrease half of the bouillon). Recipe by DUFFYchan

This has been my favourite gratin for years. It's my mom's recipe. I rearranged the taste a little bit.It's better to use a deep gratin dish When you are using a shallow one, you can just make 2 layers with the meat and mashed potatoes. Recipe by sweet_rose

I wanted to find an easier way to make my favorite dishe.I recommend keeping a stock of meat sauce on hand in your freezer. You just need to take it out of the freezer, but store-bought is fine. Recipe by Ponpondama

A classic dish popular in France and Germany. I tried out 3 variations simultaneously to iterate it to perfection. Update coming soon after the next iteration.

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.

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

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

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

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

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

うちの家族に大人気＾＾これを作っていると息子がオオカミと化してしまうのです≧∀≦とってもおすすめ！

Created by my mother who's great at cooking gratin and doria. This treasured recipe has been passed from our mother to my elder sister, and from my elder sister to me. And it will be passed on to our younger generations, too!Thank you for all the fantastic ideas of using corn, king oyster mushrooms, komatsuna, rice, and mochi in this recipe.-Make sure to drain the tofu.-Adjust the amount of milk somewhere between 250-280 ml (add the milk in 2-4 batches to prevent lumps from forming).-You can also sift the flour beforehand to prevent lumps (optional).-Adjust the amount of cheese and panko to your preference. Use vegetables of your choice. Recipe by Nyankochansan

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

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.

シチューの素を使うので超！超！超！簡単！他の人の意見も入れてちょっと変更しました。

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

This is the gratin recipe my mother makes often. It seems she learned this long ago from a friend. When I learned how simple it was, I think I may have become a little ungrateful .Note: It's a bit more effort, but if you sift in the flour, it'll mix easily. But you don't have to.If you'd like an even richer flavor, use 200 ml each of milk and heavy cream (in this case, omit the butter). Even with just milk, the dish will be creamy enough.This is seasoned very lightly . Since you can add whatever ingredients you like, you may need to adjust the taste with consomme, which I didn't list. Recipe by Shiotomo

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 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.

I love white cream sauce, so I came up with my own recipe.Please feel free to adjust the amount of macaroni used depending on how hungry you are.It's also delicious as a leftover. Place the filling in the refrigerator and you can enjoy it the next day as well!After baking, just microwave any leftovers the next day. Still delicious!!You can also mix in greens if you like for a nice look. Recipe by Enashiyou

I wanted to consume sweet potatoes, including misshapen homegrown ones that I wouldn't be able to sell. This recipe came about after a few days of thinking of how to consume them.Roughly smashing the sweet potato gives a nice fluffy feel.When mixing in the flour and adding milk, be sure to avoid forming lumps. The lumps taste awful. I speak from experience. Recipe by Manmarumauchan

I thought of a simple recipe that my husband could prepare for me on his days off.Add salt while tasting. Add the macaroni without boiling it. In Step 2, if the macaroni only needs to be cooked for a few minutes, cook on high, if it needs time cook now medium. Recipe by Bakazoku

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.