Food & Cooking Recipes 30 Creamy Gratin Recipes That Are Super Comforting By Lynn Andriani Lynn Andriani Lynn is a freelance writer for MarthaStewart.com. Editorial Guidelines Updated on January 20, 2021 Share Tweet Pin Email Trending Videos 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. 01 of 30 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. 02 of 30 Asparagus-and-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). View Recipe 03 of 30 Honeynut Squash, Leek, and Brie 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. View Recipe 04 of 30 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. View Recipe 05 of 30 Sweet Potato Gratin Cinnamon, ginger, and cayenne take a super-simple sweet potato gratin to new heights. View Recipe 06 of 30 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! View Recipe 07 of 30 Leek, Potato, and Morel Gratin Morels and green garlic make everyday leeks and potatoes feel super luxurious in this rich side dish. View Recipe 08 of 30 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. View Recipe 09 of 30 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. View Recipe 10 of 30 Cauliflower Gratin Parmesan does double duty here: It goes in the bechamel and is tossed with the breadcrumbs. View Recipe 11 of 30 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! View Recipe 12 of 30 Muffin-Pan Potato Gratins It's a truth universally acknowledged that everyone loves bite-sized food. These adorable mini potato gratins are no exception. View Recipe 13 of 30 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. View Recipe 14 of 30 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. View Recipe 15 of 30 Golden Mashed Potato Gratin Romulo Yanes Sour cream and Dijon mustard give this creamy casserole a tangy-spicy kick. View Recipe 16 of 30 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. View Recipe 17 of 30 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. View Recipe 18 of 30 Spaghetti Squash Gratin Standard Umami-rich anchovies and Parmesan add incredible depth of flavor to this crowd-pleasing autumnal casserole. View Recipe 19 of 30 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. View Recipe 20 of 30 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. View Recipe 21 of 30 Broccoli Gratin Now this is a kid-friendly broccoli dish! No one can resist a cheesy sauce and golden breadcrumb topping. View Recipe 22 of 30 Zucchini and Yellow Squash Gratin The trifecta of cream, Parmesan, and panko turn humble summer squash into a thing of beauty. View Recipe 23 of 30 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. View Recipe 24 of 30 Jerusalem Artichoke and Chestnut Gratin William Meppem Subtly sweet Jerusalem artichokes (also known as sunchokes) and chestnuts set this potato gratin apart. View Recipe 25 of 30 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. View Recipe 26 of 30 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! View Recipe 27 of 30 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. View Recipe 28 of 30 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. View Recipe 29 of 30 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. View Recipe 30 of 30 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. View Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit