Name: Potato and Parmesan Gratin
Yield: Serves 6
Ingredients: 2 1/2 pounds russet potatoes, peeled, cut into 1/8-inch-thick slices; 1/4 cup (1/2 stick) butter, melted; 2 cups (packed) freshly grated Parmesan cheese (about 10 ounces); 2 cups whole milk

(TORTINO DI PATATE ALLA PARMIGIANA)

Gratins made from potatoes and other vegetables have long been a part of the country cooking around Parma. Here's a rich one that takes advantage of a star ingredient: Parmesan cheese. The dish is often served during Lent or on other meatless days.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.