What better way to upgrade almost any ingredient than to cover it in cheese? These delicious gratin recipes are perfect for adding a French accent to everything from weekday dinners to holiday feasts. Add a few to your repertoire and don't be surprised if your family is constantly reaching for seconds.
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Mix up your Sunday supper with this easy cauliflower gratin. Using vegetables instead of potatoes lightens up the casserole and makes it a delightful, low-carb option for your family. The recipe also includes extra béchamel sauce, which is perfect for drizzling.
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Green Vegetable Gratin
Get your kids to eat their vegetables with this cheesy, creamy green gratin. You can use almost any chopped veggies you want, but it tastes especially great with broccoli, spinach, and zucchini. If you can't find Cantal cheese, use cheddar instead.
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German Potato Gratin
This German potato gratin is very simple, so don't skimp on the ingredients. Use Russet or Yukon Gold potatoes and a high-quality cheese such as Emmentaler or gruyere. And don't slice the potatoes too thin—you don't want them to get too soft and mushy.
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Leek and Fontina Gratin
When baked, leeks will melt in your mouth, and this recipe pairs them with sharp fontina cheese for an elegant side dish. The gratin is easy but impressive, perfect for a dinner party or special occasion. To rinse the leeks thoroughly, cut them in half lengthwise before running under cool water.Continue to 5 of 13 below.
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Vegan Potato Gratin
Yes, vegans can enjoy gratin potatoes, too! Nutritional yeast makes a rich, creamy sauce so you won't even miss the cheese. You can add vegan cheese if you prefer, but try the recipe without first—you'll be amazed by how great it tastes.
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Classic Spinach Gratin
If you've ever been to a classic steakhouse, you know creamed spinach is the perfect comfort-food side dish. Baking spinach in a gratin brings your table the same velvety texture with a crunchy breadcrumb topping. Serve it as a side dish with some crusty bread.
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Topping mild haddock with a mushroom cream sauce gives it a rich, decadent flavor. Breadcrumbs add a little crunch, and a sprinkle of cheese takes it all to the next level. Be careful not to overcook the fish; when done, it should flake easily with a fork.
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Ham and Potatoes Gratin
Do you have leftover ham from a holiday dinner? Use it up in this simple and filling ham and potato gratin. Sharp cheddar cheese tastes great in this dish, but you can use another type if you prefer. Try a blend of your favorites for a unique twist and top with breadcrumbs or crumbled crackers for texture.Continue to 9 of 13 below.
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Savory Sweet Potato Gratin
If you're sick of topping sweet potatoes with marshmallows or roasting them with pecans, try this gratin instead. Savory parmesan cheese contrasts with the sweet potatoes beautifully, and it makes a great side for a holiday meal or a simple weekday meal.
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Kosher Curry Potato Gratin
Making this gratin with coconut milk instead of cream keeps it kosher and gives it a lovely fragrant flavor, to boot. Just be sure to use canned coconut milk, which is thicker than the bottled version that's meant as a beverage. Curry powder gives it a unique Indian accent that complements the coconut milk perfectly.
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You can use either fresh or frozen corn in this homey gratin recipe. Top it with breadcrumbs or crumbled crackers and watch it disappear from the table. This is a great recipe to bring to a potluck or a dinner party, and the recipe easily scales up if you have to feed a crowd.
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Root vegetables work especially well in gratins because they can stand up to roasting without getting mushy. Cover broccoli in a blanket of cheese and your family will swear it's their new favorite vegetable. Don't skip the sage; it gives the dish a nice herbal complexity.Continue to 13 of 13 below.
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Potato Gratin Dauphinoise
In the French region of Dauphine, every cook has his or her version of baked potatoes in milk, cream, and cheese. Make this recipe yours and watch everyone ask for more. For best results, bake the gratin and let it stand for 15 minutes. Reheat and then serve. The second heating actually makes it even tastier.