Sweet Potato and Goat Cheese Gratin
Goat cheese fans will love the tang that the cheese adds to this sweet and luscious gratin, with its crispy topping.
Pepper-Glazed Goat Cheese Gratin
Thanksgiving Appetizer Gratin: This warm, sweet-spicy goat cheese dip is an easy alternative to a cheese plate.
Healthy Potato Gratin with Herbs
Inspired by a potato gratin at Restaurant Daniel in New York City, this creamy—but creamless—recipe gets great flavor from thyme and rosemary.
Broccoli and Cauliflower Gratin with Cheddar Cheese
Winter Squash and Gruyère Gratin
Crookneck squash or pumpkin also works well in this recipe.
Creamy Lima Bean Gratin
This deliciously rich gratin is chef Robert Stehling’s take on the Southern casseroles he refers to as “church-supper dishes.”
Creamed Edamame and Pearl Onions
This clever riff on the classic creamed peas and pearl onions combines onions with edamame (soy beans) and a topping of panko (Japanese bread crumbs). To make the crumb topping extra crispy, the dish is quickly toasted under the broiler before serving.
Creamy Spinach with Smoked Gouda Gratin
To make sure this gratin is rich and luscious, be sure to squeeze all the excess liquid from the spinach before adding the béchamel.
Spicy Scalloped Rutabagas with Parsley
Creamy Scalloped Potatoes with Monterey Jack and Chipotle
Chipotles in adobo have a rich and toasty heat that flavors the creamy sauce for this luscious gratin.
Mashed Sweet Potato Gratin with Smoked Gouda and Shallots
This healthy and delicious gratin is low on dairy, thanks to a combination of sweet potatoes and Yukon Gold potatoes, which create the perfect creamy texture.
Butternut Squash-Polenta Gratin
Most of the recipe can be prepared in advance and then refrigerated for up to 5 days. Bring to room temperature before baking.
Triple-Cheese Curried Cauliflower Gratin
Sang Yoon seasons this creamy, cheesy potato-and-cauliflower gratin with vadouvan, a curry spice blend flavored with dried shallots and garlic.
Squash Gratin with Poblanos & Cream
This vegetarian gratin can also be served in individual dishes with a topping of candied pepitas (pumpkin seeds).
Pearl Onions au Gratin
Inspired by the pickled pearl onions that became a family tradition (“Mom just served them straight out of the jar and threw a toothpick at them”), Barbara Lynch bakes fresh pearl onions in a mixture of cream, garlic, shallots and bacon, then tops it all with a crispy panko crust.
Polenta Gratin with Spinach and Wild Mushrooms
Commercial wild mushroom mixes (usually a combination of shiitake, cremini and oyster mushrooms) are a godsend, as the mushrooms are already cleaned, stemmed and sliced. In this recipe, they are mixed with spinach and cream, then baked in a luscious gratin under smooth rounds of precooked polenta until bubbling hot.
Swiss Chard and Leek Gratin
This gratin combines blanched chard and sautéed leeks, cooked until just tender in a creamy two-cheese sauce made with both Gruyère and Parmigiano-Reggiano.
Look for small, young, tender organic fennel bulbs.
Herbed Potato Gratin with Roasted Garlic and Manchego
Jose Garces learned how to make a classic potato gratin while studying at Kendall College’s cooking school in Chicago. It’s still one of his favorite side dishes. This version combines lots of sharp, nutty Manchego cheese and smoky San Simón cheese (Gouda is a fine substitute) for rich, complex flavor.
Herbed Polenta and Parmesan Gratin
This indulgent baked polenta, made with plenty of Parmesan, is just as good when made ahead and reheated as it is when it comes straight out of the oven.
Canadian Bacon, Potato, and Swiss-Chard Gratin
Grated Gruyère cheese melts among ribbons of leafy Swiss chard and slices of Canadian bacon and potato. The dish bakes until the cheese on top is a crusty golden brown.
Roasted Leek and White Bean Gratin
Fiber-rich white beans are delicious with a lid of bubbly cheese.
Potato Gratin with Juniper Berries
Juniper berries add intrigue to potatoes baked with broth and topped with crisp golden bread crumbs. Serve this gratin with virtually any simply cooked meat or poultry.