30 Creamy Gratin Recipes That Are Super Comforting

squash gratin served in a silver dish
Photo: Johnny Fogg

Give your vegetables the French treatment by baking them into a rich, creamy gratin. It's the ultimate side dish for turkey, ham, or any main you please.

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Gratins land high on the list of comforting cold-weather dishes—after all, what's not to love about a bubbling plate of deliciousness topped with a browned crust on a chilly night? French in origin, gratins generally include vegetables (potatoes are classic, as evidenced by the gratin shown here) and either cheese or cream (sometimes both!). They're best made in a shallow dish, which allows for the perfect filling-to-topping ratio. And about that topping? It's a key element to a gratin, whether made from breadcrumbs, grated cheese, butter, or some combination of all three.

A gratin can complement all manner of meaty mains, but they can also serve as an entrée in their own right, especially alongside a crisp green salad. And, happily for home cooks, gratins are great make-ahead dishes, whether you choose one that involves multiple steps (which can be spread out over the course of a day or two) or one that requires just a few ingredients.

No gratin recipe collection would be complete with a range of potato options, and we've got plenty here, including regular potatoes (both sliced and mashed) as well as sweet potato. We're also sharing all kinds of combinations that incorporate spuds with other beloved vegetables, from morels and zucchini to tomato, cauliflower, or turnips.

Apart from potato-based gratins, there are many other options. Butternut squash is a terrific gratin ingredient, pairing well with apples, brie, kale, and (or!) leeks. Brussels sprouts, too, make for a super satisfying gratin (especially nice with smoked Gouda). There's also escarole, spaghetti squash, and even celery, proving that nearly any vegetable can shine in these versatile and delicious dishes.

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Asparagus-and-Potato Gratin

asparagus potato gratin
Con Poulos

Prosciutto adds extra flavor to this delightful gratin, as do two cheeses: goat (with sweet, grassy undertones) and Pecorino Romano (which has a pleasantly sharp taste).

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Honeynut Squash, Leek, and Brie Gratin

squash gratin
Johnny Fogg

Broken no-bake lasagna noodles are the secret ingredient in this vegetarian gratin, playing a fabulous supporting role to buttery leeks; sliced, sweet honeynut (or butternut) squash; and rich brie cheese.

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Creamed-Spinach Gratin

creamed spinach gratin
Ngoc Minh Ngo

This smart recipe combines two beloved sides into one fabulous dish. It'll come as no surprise that nutty Gruyère cheese and crunchy toasted breadcrumbs are genius additions to the classic steakhouse side.

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Sweet Potato Gratin


Cinnamon, ginger, and cayenne take a super-simple sweet potato gratin to new heights.

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Smoky Brussels Sprout Gratin

Jonny Valiant

We like breaking up the steps for this recipe: the bechamel can be made up to four days in advance, the Brussels sprouts can be blanched a day ahead, and the assembled gratin can be stored in the fridge overnight. With the proper planning, all you have to do before dinner is bake!

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Leek, Potato, and Morel Gratin


Morels and green garlic make everyday leeks and potatoes feel super luxurious in this rich side dish.

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Butternut-Squash and Kale Gratin

Chris Court

Fresh sage adds a wonderful earthy note to this fall casserole, and panko gives it a satisfying crunch.

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Potato Kugel Gratin

Johnny Miller

Chicken broth and matzo meal take the place of the usual cream and breadcrumbs in this gratin, and the results are nothing short of spectacular.

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Cauliflower Gratin

Cauliflower Gratin

Parmesan does double duty here: It goes in the bechamel and is tossed with the breadcrumbs.

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Leek Gratin


If you don't count salt and pepper, this recipe calls for just three ingredients: leeks, cream, and Pecorino Romano cheese. Talk about effortless!

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Muffin-Pan Potato Gratins


It's a truth universally acknowledged that everyone loves bite-sized food. These adorable mini potato gratins are no exception.

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Sweet Potato-Cauliflower Gratin with Crispy Sage Leaves

Johnny Miller

Lighten up your gratin by using milk instead of cream and topping it with fried sage leaves instead of breadcrumbs.

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Rutabaga Gratin


Rutabagas and homemade cashew cream are the stars of this better-for-you gratin. Fresh thyme, marjoram, and nutmeg give it extra oomph.

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Golden Mashed Potato Gratin

Romulo Yanes

Sour cream and Dijon mustard give this creamy casserole a tangy-spicy kick.

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Pumpkin and Pecorino Gratin


Pumpkin purée isn't just for pie! Take it for a savory spin by pairing it with salty Pecorino Romano cheese and fresh breadcrumbs.

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Escarole Gratin


Shallot and garlic make the bechamel for this gratin extra flavorful. The rich, aromatic sauce is a lovely counterpoint to slightly bitter escarole.

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Spaghetti Squash Gratin


Umami-rich anchovies and Parmesan add incredible depth of flavor to this crowd-pleasing autumnal casserole.

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Apple, Leek, and Butternut Squash Gratin

Dana Gallagher

Parmesan cheese is an unexpectedly perfect partner for apples and butternut squash in this sweet and savory casserole.

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Turnip and Sweet Potato Gratin


Turnips, sweet potatoes, and Gruyère cheese play nicely in this warming dish. Using chicken broth and white wine instead of cream cuts down on the richness without sacrificing on flavor.

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Broccoli Gratin


Now this is a kid-friendly broccoli dish! No one can resist a cheesy sauce and golden breadcrumb topping.

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Zucchini and Yellow Squash Gratin


The trifecta of cream, Parmesan, and panko turn humble summer squash into a thing of beauty.

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Mushroom and Leek Gratin

Romulo Yanes

In this elegant side dish, tender leeks are smothered in cream, topped with sautéed Portobello mushrooms and Parmesan cheese, and baked until bubbling.

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Jerusalem Artichoke and Chestnut Gratin

Jerusalem Artichoke Gratin
William Meppem

Subtly sweet Jerusalem artichokes (also known as sunchokes) and chestnuts set this potato gratin apart.

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Cauliflower and Chestnut Gratin


You can do more with chestnuts than roast them over an open fire! They really shine in this creamy cauliflower casserole spiked with horseradish and nutmeg.

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Potato, Zucchini, and Tomato Gratin

Mikkel Vang

For a healthier take on gratin, ditch the cream and drizzle your vegetables with olive oil instead. Just don't skip the cheese!

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Celery Gratin


Don't let that head of celery languish in your crisper. Transform it into a delectable side dish by teaming it with a Parmesan cream sauce and crispy breadcrumbs.

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Endive and Ham Gratin


Like a croque monsieur in gratin form! Savory Black Forest ham, nutty Gruyere cheese, and rich bechamel sauce are the perfect foils for pleasantly bitter endives.

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Sorrel and Potato Gratin


Fresh sorrel is tangy, tart, and sour in all the right ways—it cuts the richness of this potato gratin beautifully.

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Individual Portobello Mushroom Gratins


Never throw out mushroom stems again! Cook them in a decadent white wine-cream sauce and stuff into portobello caps for a delicious riff on gratin.

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