Flageolet gratin from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 339) by Suzanne Goin and Teri Gelber

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • skvalentine on November 23, 2021

    This is one of my favorite recipes and I make it every year for Thanksgiving. If I make it exactly as written it turns out too spicy for most of my family, so I cut back on the dried chilies.

  • fprincess on May 29, 2013

    The gratin is a little bit of work but is delicious. It has breadcrumbs, fennel, onions, garlic, and plenty of herbs (rosemary, chile de arbol, thyme, bay leaf). I will make this again. Photo here: http://forums.egullet.org/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/?p=1917652

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