20+ Gratin Recipes You'll Love
Don't get us wrong: We love au gratin potatoes. Take one bite of our basic recipe, and you'll understand why this classic French dish has stood the test of time. But gratin (a culinary technique that produces delicious warm and cheesy casseroles) isn't just for potatoes. Want proof? Here are 22 gratin recipes your whole family will love.
Garlic Mashed-Potato Gratin
These garlic mashed potatoes are full of flavor and a great side dish to any meal. Enjoy this creamy and filling dish at your next family meal.
Pepper-Glazed Goat Cheese Gratin
This warm, sweet-spicy goat cheese dip is an easy alternative to a cheese plate.
Pumpkin-and-Winter Squash Gratin
Chunky Spring Gratin
This meatless main dish is hearty and cheesy yet light enough for spring. Be sure to use fat asparagus spears; thinner ones will overcook. Feel free to use 4 oblong, shallow gratin dishes for individual portions.
Gnocchi Gratin with Ham and Peas
You'll love the flavor of this simple gratin. Gruyère is an aged Swiss cheese with a firm texture and sweet, slightly nutty flavor. If you can’t find Gruyère, Comté, Appenzeller, and Emmenthaler are in the same cheese family and good substitutes.
Potato-Butternut Gratin With Poblano Béchamel
The mild sweetness of butternut squash pairs particularly well with Mexican flavors of poblano chile and cumin. Goat cheese brightens and enriches the flavor, and toasty almonds offer a welcome textural contrast. Try to get a squash with a long neck, as slices from that section are easiest to work with.
Parmesan-Crusted Potato Gratin With Pine Nuts
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.
Turkey Sausage, Mushroom, and Potato Gratin
Home fries meet casserole in this ultimate comfort food dish that's great for brunch or dinner. It's most economical to buy a block of cheese and shred it yourself.
Brussels Sprouts Gratin
Braise the Brussels sprouts and toast the breadcrumbs up to a day ahead. Then assemble and reheat before serving.
Potato and Parsnip Gratin
Parsnips add an elegant twist to this classic. Parboiling the slices saves baking time and keeps them from absorbing too much sauce.
Au Gratin Potato Casserole
Sweet Potato-and-Collard Green Gratin
This recipe mixes two Southern favorites: sweet potatoes and collard greens. The crunchy sweet potatoes form a delicious crust for this Southern gratin.
Root Vegetable Gratin
We love the earthy, sweet flavor of the root vegetable combination in this cheesy gratin, but you could also go with the classic all-potato version (use 5 large potatoes, about 3 1/2 lbs. total, in place of the celery root and parsnips).
Dungeness Crab Gratin
With sweet Dungeness crab meat tucked beneath layers of crème fraiche and bubbling white cheddar, don’t expect this dip to last long at the app table. Serve in a casserole dish for easy sharing or scoop into individual au gratin dishes so everyone gets their own hearty portion.
Tomato Gratin Lasagna
This is a fresh, summery take on lasagna. We call for seeding one-third of the tomatoes to get just the right amount of juiciness.
Baked Scallops au Gratin
Savory Turnip Gratin with Greens
Clear a place of honor on the Thanksgiving table for this creamy and exceptionally comforting casserole.
Zucchini Rice Gratin
Inspired by Julia Child's classic recipe for Tian de Courgettes au Riz (zucchini gratin), my version is comforting yet fresh and clean--it's not overloaded with heavy cream or cheese.
This Asparagus-and-Shiitake Gratin is about as flavorful as it gets. Serve this dish up at Easter brunch for an impressive appetizer.
Sweet Potato Gratin
Alternating layers of buttery-rich Yukon Golds and earthy sweet potatoes become even more delicious with Parmesan cheese and Gruyere cheese.
Root Vegetable Gratin
Assemble layers of veggies and bubbly cheese a day ahead to save on Turkey Day prep.
Potato and Leek Gratin
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.