Gratin

Whatever you call it (au gratin potatoes, potato gratin, that cheesy potato thing), this classic dish never disappoints.

Salt cod and potatoes form the base of brandade, a classic French appetizer gratin that’s make-ahead- and party-friendly.

You can make this recipe with nearly any winter squash, but delicata or acorn don’t need peeling and will save you prep time and maybe even a little sanity.

Creamy, cheesy potatoes with crispy edges, tender middles, and just a whisper of heat—need we say more?

Don’t be surprised if this creamy, coconutty vegan gratin outperforms some of the heavier traditional Thanksgiving sides. 

Here's a fun party trick: Ask your friends to guess how many pounds of greens went into this supremely cheesy gratin. Three huge bunches of kale (and/or chard) get drowned in garlic- and rosemary-infused cream, then blanketed in cheddar cheese and panko and sent into a hot oven, where they sizzle and shrink. 

Every editor who claimed this cheesy gratin would be “too much!” ended up going back for seconds and thirds. We think you’ll do the same.

Sausage, squash, greens, and cornbread bread crumbs. Need we say more?

A doubly crunchy topping marks a breakthrough moment for creamy roasted fennel.

The liquid will not submerge the endive at first, and that’s okay. Take the gratin out of the oven after 10 minutes and press down with a spatula to submerge the endive in cream.

Bûcheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.

In place of collards, you can make this with the same amount of curly or Tuscan kale.

The key to gratins is having all the ingredients—whether they’re basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate. Make friends with a mandoline: It quickly yields precise, even slices.

A crunchy, cheesy topping gives this tomato and squash gratin big flavor and texture.