These gratin recipes are creamy, cheesy, and by far the most comforting way to take your daily dose of vegetables.
Old-Fashioned Potato GratinThis old-fashioned gratin comforts you with everything indulgent could possibly crave in a gratin, namely ample amounts of potatoes, cream, butter, and cheese. Red wine optional.
Belgian Endive GratinIf you’ve been limiting your endive game to crudité platters and cute appetizers, prepare to be astonished.
Asparagus and Asiago GratinOur easy and elegant solution when you buy not-quite-spring spears of asparagus from the grocery store? Just add cheese and butter and bread crumbs.
Root Vegetable GratinThis gratin is a great way to hide your veggies. Even from the kids. The hero? Cheese, natch. It'll have your whole family chowing down.
Sweet Potato GratinBetcha can't tell just from looking what sets this lovely, creamy, soul-satisfyingly rich gratin apart from other potato gratins.
Fennel Potato Gratin"Oh my God." "This may be the best potato gratin I have ever made." "Easy to make and oh so creamy." That's what we're hearing about this simple yet splurge-worthy side dish.
Macaroni Au GratinSo magnificently and outrageously incredible that folks have literally applauded it at the dinner table. Swear. Easy enough for weeknights. Elegant enough for impressing guests.
Celery Root GratinYou sure you don't like celery root? We think you'll change your mind when it's layered with potatoes, drenched in bacon-infused heavy cream, and smothered with cheese and bread crumbs.
Broccoli and Blue Cheese GratinOoooh baby! Broccoli blanketed with a creamy rich white sauce that takes its oomph from blue cheese and its hint of heat from cayenne.
Best Parmesan Potato GratinWe used to get our gratins and scalloped potatoes confused. But then we tried this gratin. Guess which one is now our favorite?!
Butternut Squash Gratin"One of the best things I’ve EVER made." "Beautiful." "Comforting." "Delicious." "Easy." That's what folks are saying about this simple and satiating casserole.
Brussels Sprouts GratinWhat's not to love about Brussels sprouts--yes, Brussels sprouts--when they're buried beneath nutty, buttery Gruyère? Nothing. Nothing at all.
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