An oval dish of old-fashioned potato gratin, with a bottle and decanter of wine behind it.
Christopher Hirsheimer
1 of 10

Old-Fashioned Potato Gratin

Old-fashioned potato gratin, or potatoes au gratin if you want to be technical about things, is a traditional, indulgent, frugal manner of keeping yourself warm come cold weather. We’ve never been so grateful for winter.
Recipe
Two oval gratin dishes filled with braised endive gratin topped with bubbly browned cheese and breadcrumbs
Anson Smart
2 of 10

Belgian Endive Gratin

Belgian endive gratin is a classic French dish. Endive and prosciutto (or ham) are covered in cream and topped with cheese and bread crumbs. It makes a wonderful cold-weather comfort dish.
Recipe
Casserole dish of root vegetable gratin topped with bubbly brown cheese on wood table
Martin Brigdale
3 of 10

Root Vegetable Gratin

This root vegetable gratin, made with turnips, rutabaga, celeriac, and potatoes that are cooked in a cheesy cream sauce, tastes so comforting and indulgent you’ll find it hard to believe it’s full of vegetables.
Recipe
A browned fennel potato gratin, garnished with rosemary in an oval casserole dish with handles and a glass of white wine on either side of the dish.
Time, Inc.
4 of 10

Fennel Potato Gratin

This fennel potato gratin, made with layers of thinly sliced fennel and potatoes, and a thick creamy white Cheddar sauce, is one of the most comforting side dishes we’ve ever experienced.
Recipe
A dish of macaroni au gratin on a white paper napkin on a white plate with a stack of plates beside it.
Johnny Autry
5 of 10

Macaroni Au Gratin

This macaroni au gratin is no ordinary macaroni and cheese. Not at all. It’s still pasta in cheese sauce but blanketed with a layer of ooey, gooey blend of three cheeses. Easy and on the table in less than an hour.
Recipe
A deep baking dish containing celery root and potato gratin with one piece missing
Emily Brook Sandor
6 of 10

Celery Root Gratin

Celery root, perhaps one of the ugliest looking vegetables on the planet, gets a makeover in this luscious gratin.
Recipe
A white gratin dish filled with cheesy broccoli and topped with toasted breadcrumbs.
Quentin Bacon
7 of 10

Broccoli and Blue Cheese Gratin

Broccoli and blue cheese gratin is a simple comforting casserole that makes the perfect Thanksgiving side dish.
Recipe
A casserole dish with cheesy pumpkin potato gratin
David Leite
8 of 10

Cheesy Pumpkin Potato Gratin

This cheesy pumpkin potato gratin is a perfect holiday side dish that layers tender potatoes with a creamy delicate pumpkin sauce that gives the dish a burnished autumn color. And with two types of cheese, how can you miss? Speaking of cheese, you can replace the Gouda with more Cheddar, or vice versa, if you wish.
Recipe
An oval gratin dish filled with butternut squash gratin
Oddur Thorisson
9 of 10

Butternut Squash Gratin

This butternut squash gratin is a lot like like a scalloped potato casserole except it’s made with winter squash instead of spuds along with onions, garlic, butter, heavy cream, cheese, and bread crumbs. A simple–and simply elegant–side for Thanksgiving as well as a random weeknight.
Recipe
A partially covered Dutch oven filled with cooked Parmesan potato gratin.
Ralph Lauer
10 of 10

Parmesan Potato Gratin

This creamy Parmesan potato gratin is a rich and creamy side dish made with potatoes, butter, cream, cheese, nutmeg, and thyme. Not only is it satisfyingly indulgent, but you can make it ahead of time, making it a godsend for entertaining or harried weeknights.
Recipe



About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.


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