15 Comforting Potato Gratin Recipes

These are the ultimate roasted potatoes. The top and edges get crispy, and the bottom layers turn amazingly rich and buttery. Be sure to buy same-sized potatoes so the slices are uniform.

Our favorite new side dish (or vegetarian main, if made with vegetable broth) is a colorful version of scalloped potatoes. For richest flavor and color, look for deep-orange-fleshed sweet potatoes with skin that's burnt orange to dark red. A food processor's shredding disc and 2-mm. slicing blade make quick work of the cheese, sweet potatoes, and shallot.

Inspired by a potato gratin at Restaurant Daniel in New York City, this creamy—but creamless—recipe gets great flavor from thyme and rosemary.

A mandoline will slice the potatoes quickly and to the same thickness, though a sharp knife will also work. Instead of being buried in cream, the potatoes and leeks are simmered in and drizzled with milk so the potatoes get wonderfully crisp and tender and the cheeses form a melty, golden crust.

No heavy cream or butter is needed for this comforting side dish of Two-Potato Gratin when you start with high-flavor, nutty-intense Gruyere and Parmigiano-Reggiano cheeses.

Fennel-and-Potato Gratin gets a punch of flavor from nutmeg and fennel. This cheesy potato gratin is impressive enough for a holiday party, but it's easy enough to put together on a busy weeknight.

Inspired by the French classic potatoes dauphinoise, this dish is rich, gooey, and comforting.

This gratin is awesome with prime rib or beef tenderloin. Rosemary is a bossy herb that can take over a dish, so use it sparingly. We call for only 1 Tbsp. to season the entire gratin.

A hit of cumin puts this gratin in the same flavor world as the Moroccan steak, and creamy potatoes are a great foil.

Everyone will want seconds of this traditional favorite Cheesy Potato Gratin recipe.

Although Yukon gold potatoes give this cheesy gratin extra buttery flavor and color, russets also will work.

Layered potato side dish recipes are delightfully filling and loaded with flavor. To easily create uniformly thin potato slices, use a mandoline or the slicing blade of a food processor. Substitute fontina or Monterey Jack for the blue cheese, if you like.

Rerigerated presliced potatoes slash tons of prep and cook time. The combo of Gruyère and Parm-Regg cheeses is delicious, but you can use all one type if you prefer.

Warm and cheesy...these potatoes are always a favorite.

This delicious potato gratin is a hearty and healthy choice for a family-friendly casserole.