Comforting Gratins

Fennel, cauliflower, potato, and squash are just a few vegetables you can use to make this creamy, cheesy favorite.

Potatoes Baked in Milk and Cream
You can smell the milk and cream turn from sweet to savory as this dish bakes. See the recipe for Potatoes Baked in Milk and Cream »Ben Fink
See the RecipeChristopher Hirsheimer
See the RecipeChristopher Hirsheimer
See the RecipeChristopher Hirsheimer
Potato and Squash Gratin (Gratin de Courge)
Potato and Squash Gratin (Gratin de Courge)
The Provençal version of this gratin calls for a French pumpkin called potiron, but a combination of acorn and butternut squash will make a good substitute.Laura Sant
Potato Gratin
Potato Gratin
This classic gratin dauphinois, or scalloped potatoes, is one of our favorite comfort foods.Vanessa Rees
See the RecipeChristopher Hirsheimer
See the RecipeRussell Kaye
Potato-Celeriac Gratin
Comte or Emmentaler cheese, celeriac (also known as celery root), and tomatoes are combined with sliced potatoes and creme fraiche for this sumptuous gratin. This recipe is an adaptation of one in Patricia Wells's cookbook Bistro Cooking (Ted Smart, 1999). See the recipe for Potato-Celeriac Gratin »Larry Nighswander
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Red Cabbage Gratin
Red Cabbage Gratin
A lightly-spiced and creamy cabbage casserole is baked with a crunchy breadcrumb and Parmesan topping.Todd Coleman
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Creamed Onion Gratin
Creamed Onion Gratin
Sweet, translucent roasted onions marry beautifully with bechamel and Gorgonzola in this rich casserole.Todd Coleman
Potato and Rutabaga Gratin
Potato and Rutabaga Gratin
Earthy rutabagas and aged Gruyere add intrigue to a classic potato gratin.Todd Coleman
Brussels Sprouts Gratin
Brussels Sprouts Gratin
This recipe blends roasted brussels sprouts with a silky mornay sauce. A panko topping with lemon zest adds crunch and zing.Todd Coleman
Kale and Sweet Potato Gratin
Kale and Sweet Potato Gratin
Don't limit traditional pie spices—clove, cinnamon, and nutmeg—to the dessert table. In this cheesy, rich gratin, the spices take a savory note alongside kale, sweet potatoes, and sharp white cheddar.Maxime Iattoni