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. Get the recipe for Potatoes Baked in Milk and Cream »
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.
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 »
A lightly-spiced and creamy cabbage casserole is baked with a crunchy breadcrumb and Parmesan topping. Get the recipe for Red Cabbage Gratin »
Sweet, translucent roasted onions marry beautifully with bechamel and Gorgonzola in this rich casserole. Get the recipe for Creamed Onion Gratin »
Earthy rutabagas and aged Gruyere add intrigue to a classic potato gratin. Get the recipe for Potato and Rutabaga Gratin »
This recipe blends roasted brussels sprouts with a silky mornay sauce. A panko topping with lemon zest adds crunch and zing.
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.