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Transfer to a gratin dish.
2. Butter a gratin dish with 1 tablespoon of butter.
Warm gently and pour into a gratin dish.
Drain, arrange in a shallow layer in a gratin dish and season well.
Coarsely chop all the above and mix roughly together in a gratin dish.
Transfer the pan's contents to a gratin dish, split fennel surfaces down.
Similar(26)
Cover bottom of a medium gratin dish with a layer of bread.
3. Rub the inside of a large gratin dish with a generous amount of butter.
5. Butter a large gratin dish or a 13-by-9-inch baking dish.
Press two-thirds of the mixture into the bottom of a 27cm gratin dish, ensuring an even layer, and keep the rest for later.
Pour a little sauce in a buttered gratin dish, add the cauliflower and potatoes and pour the remaining sauce over the top.
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