1,954 gratin recipes

Navy beans and lots of vegetables are simmered in juicy tomato sauce, then topped with bread crumbs and baked in the oven. A delicious vegetarian main dish.

A simple and delicious dish that can be simmered all day and be ready once the kids come home from school.

A spicy, but savory dish made with pinto beans and smoked ham that tastes great after being left to simmer in a crockpot.

A savory and hearty meat dish that can be easily made with your crockpot. Serve with bread bowls and a soft, crusty bread.

Everyone loves this simple yet savory dish that can now easily be made in your crockpot.

This savory and succulent chili is made with beef, white kidney beans and chickpeas.

Moong dal pounded into a paste with red curry and kaffir lime, shaped into walnut-sized balls and fried golden. Served with a sweet rice vinegar dipping sauce. A traditional Thai snack.

A from-scratch chili built on six varieties of dried chiles pureed with beer and garlic, simmered for hours with bacon, bell peppers, and beans. Intensely complex heat with serious depth of flavor.

A light, low-calorie pasta salad with rotini, fresh vegetables, mozzarella cubes, and a tangy dill vinaigrette. Loaded with cherry tomatoes, green beans, cucumbers, and red peppers for a colorful potluck side.

Light summer vegetable soup with carrots, zucchini, tomatoes, green beans, and spinach in chicken broth. Garden-fresh flavor on the table in 30 minutes.

Build-your-own grilled shrimp tostadas on crispy fried tortillas with refried beans, fresh guacamole, salsa, lettuce, and Mexican cheese. A fun, hands-on Mexican dinner that feeds a crowd in 40 minutes.

Vegan garden vegetable casserole with steamed broccoli, cauliflower, zucchini, and carrots layered over brown rice with marinara sauce and melted soy cheese.

Vegetarian baked kidney beans and brown rice topped with a blended hazelnut herb sauce and cashews. A protein-packed, curry-spiced main dish ready in 30 minutes.

Stuffed pork loin chops with an apple, mushroom, and raisin bread crumb filling, browned and baked until tender. A cozy dinner for two, served with applesauce on the side.

Pearl barley simmers in chicken stock with carrots, turmeric, and lime juice, then gets finished with sour cream in this Persian-inspired soup that's both hearty and surprisingly bright.

It definitely warmed me up instantly, a perfect dinner on a cold winter day. I used beef stock to increase the depth of flavour, and it certainly did the job. The soup was very tasty and loaded with nutrients from barley and beans. Made a large pot, and froze the remaining soup.