Our Most Comforting, Creamy Gratin Recipes Are Just Right for Winter (2024)

38 of Our Favorite Potato Recipes, From Smashed to Gratin (and Beyond)

Creamed-Spinach Gratin

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

Leek, Potato, and Morel Gratin

Morels and green garlic make everyday leeks and potatoes feel super luxurious in this rich side dish. A dash of lemon zest is the finishing touch, a zingy counterpoint to the wild mushrooms.

Sweet Potato-Cauliflower Gratin with Crispy Sage Leaves

Lighten up your gratin by using milk instead of cream and topping it with fried sage leaves instead of breadcrumbs. It's not only filling—the lovely colors are sure to enliven your dinner table.

Sweet Potato Gratin

Sweet potatoes plus cream equals divine decadence. Sending it over the top: a sweet-and-spicy flavor boost courtesy of cinnamon, ginger, and cayenne pepper.

Potato Kugel Gratin

Chicken broth and matzo meal take the place of the usual cream and breadcrumbs in this Passover side dish. The matzo meal crust browns like a dream, and the results are nothing short of spectacular.

Gratin Dauphinoise

While we always make room for new takes on old favorites, there's no denying that tradition rules in the realm of gratins. This favorite French potato gratin hits all of the high notes, from sliced potatoes to grated Gruyère, with a soupçon of nutmeg to further enhance the creamy concoction.

Sausage, Chicken, and White-Bean Gratin

Cassoulet, another tried-and-true French creation, is the inspiration for this robust gratin. Chicken breast is swapped for duck or goose and combined with sweet sausage, white beans, and tomatoes, culminating in a rib-sticking one-pot meal that's sure to chase the chill away.

Asparagus-and-Potato Gratin

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).

Honeynut Squash, Leek, and Brie Gratin

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.

Potato Gratin

With the addition of just a few simple ingredients, the humble potato reaches new heights. Further elevating this classic gratin: grated Gruyère cheese, which turns good and gooey in the oven.

Smoky Brussels Sprout Gratin

We like breaking up the steps for this recipe: the béchamel 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!

Butternut-Squash and Kale Gratin

Fresh sage adds a wonderful earthy note to this fall casserole. The topping is just as sublime, combining Parmesan and panko which lend a satisfying crunch.

Cauliflower Gratin

Parmesan does double duty in this simple gratin: It's integral to the rich béchamel and it's also tossed with the breadcrumbs for a golden brown crust that tastes as delicious as it looks.

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!

Muffin-Pan Potato Gratins

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

Rutabaga Gratin

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

Golden Mashed Potato Gratin

So much richness, with just a few ingredients. Hats off to sour cream and Dijon mustard for giving this creamy casserole a tangy-spicy kick.

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.

Escarole Gratin

Shallot and garlic impart extra flavor to the béchamel. The rich, aromatic sauce is a lovely contrast to slightly bitter escarole.

Spaghetti Squash Gratin

Umami-rich anchovies and Parmesan add incredible depth of flavor to this crowd-pleasing autumnal casserole. You can make the spaghetti squash component up to three days in advance.

Apple, Leek, and Butternut Squash Gratin

Parmesan cheese is an unexpectedly perfect partner for apples and butternut squash in this sweet and savory casserole. It also pairs nicely with a chicken or pork main dish.

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 sacrificingg flavor.

Broccoli Gratin

Now this is a kid-friendly broccoli dish! Even finicky little ones can't resist a cheesy sauce and golden breadcrumb topping.

Zucchini and Yellow Squash Gratin

The trifecta of cream, Parmesan, and panko turn your bounty of summer squash into a thing of beauty. (These Japanese breadcrumbs are just as sublime sprinkled over macaroni and cheese.)

Mushroom and Leek Gratin

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

Jerusalem Artichoke and Chestnut Gratin

Subtly sweet Jerusalem artichokes (also known as sunchokes) and chestnuts set this potato gratin apart. The topping breaks the mold, too, combining small pieces of white bread with grated Gruyère.

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.

Potato, Zucchini, and Tomato Gratin

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

Celery Gratin

Don't let those stalks of celery languish in your crisper. Transform your crunchy salad staple into a delectable side dish by teaming it with a Parmesan cream sauce and crispy breadcrumbs.

Endive and Ham Gratin

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

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. Thinly sliced shallots pump up the flavor volume.

Individual Portobello Mushroom Gratins

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

Southwestern Sweet Potato Gratin

A departure from traditional gratins, this iteration combines slices of delectable sweet potato with flavor-packed chipotle chile and cilantro. Chihuahua or Monterey Jack cheese, Cotija or French feta cheese, and a helping of crushed tortilla chips unite for a memorable crunch.