Food

Comforting Gratins

September 20, 2011

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

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) — 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 — This classic gratin dauphinois, or scalloped potatoes, is one of our favorite comfort foods.Vanessa Rees

See the RecipeChristopher Hirsheimer

See the RecipeRussell Kaye

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

See the Recipe

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 — Sweet, translucent roasted onions marry beautifully with bechamel and Gorgonzola in this rich casserole.Todd Coleman

Potato and Rutabaga Gratin — Earthy rutabagas and aged Gruyere add intrigue to a classic potato gratin.Todd Coleman

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 — 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

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