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 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 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

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

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

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

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

I've been making this rice gratin (doria) for some time. I always used to eyeball the ingredients, so I measured them properly for when my daughter wants to make it.When making the bechamel sauce, add the milk all at once and raise the heat to high, and just keep mixing and mixing until it starts bubbling! That's it! If you add cheese, the sauce will become richer! Leftover sauce can be used to make a special croque-monsieur for breakfast!! Recipe by Naomoka

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 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 needed to use the rest of a can of whole tomatoes, so I decided to put them in this creamy doria. This is much better than ketchup rice doria...As I thought, mayonnaise and rice are perfect together, right.1. Prepare the gratin dish by coating it lightly with butter.2. Preheat the oven (or toaster oven).Adjust the amount of cheese and mayonnaise to your liking.Adjust the thickness of the bechamel sauce to your liking. Adjust by adding more flower or milk.Erase the smell of raw flour by cooking it well. This works especially well if you cook it together with the vegetables. For serving 2. Recipe by commeline

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