Fennel, cauliflower, potato, and squash are just a few vegetables you can use to make this creamy, cheesy favorite.
This classic gratin dauphinois, or scalloped potatoes, is one of our favorite comfort foods.
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 »
Brussels Sprouts Gratin
This recipe blends roasted brussels sprouts with a silky mornay sauce. A panko topping with lemon zest adds crunch and zing.
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.