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
Cool-weather comfort food so often means meat—beef Bourguignone, chicken pot pies, layered shepherd’s pie. But you don’t meat to make the perfect bubbly-brown casserole: Enter vegetable gratins. From potato and pimento cheese to fennel, red cabbage, and even Brussels sprouts, these dishes prove that vegetables can always benefit from a little bath in cream.