Recipes

11 Gratin Recipes That Are ​*So*​ Upper-Crust

Potatoes don't own the gratin game: These hearty casseroles are made with some unexpected (but just as delicious) ingredients.
Potatoes au gratin shingled in a baking dish and baked with crusty cheese melted and caramelized on the edges.
Photo by Christopher Testani

Potatoes don't own the gratin game. This collection of recipes is made with some surprising—but just as delicious!—ingredients.

  • Gratin of potatoes shingled and topped with melted Gruyere and Parmesan in a casserole dish on a wooden surface.
    Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Christina Allen
    1/11

    Classic Potato Gratin

    When simmering the cream, make sure it’s over gentle heat (if it over-reduces, it will break).

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  • Image may contain Cutlery Fork Plant Food and Pizza
    2/11

    Collard Green Gratin

    In place of collards, you can make this with the same amount of curly or Tuscan kale. P.S.: There is prosciutto.

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  • Image may contain Food Bread French Toast and Toast
    Christopher Testani
    3/11

    Root Vegetable Gratin

    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.

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  • Image may contain Food Pizza Plant Frying Pan Wok and Produce
    4/11

    Squash and Tomato Gratin

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

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Senior Associate Web Editor. When she’s not torturing herself by grinding coffee beans by hand and making her own butter, Rochelle writes about cooking techniques and seasonal eating for bonappetit.com. She comes to BA by way of a small farm in Central New York, where she worked as a farmhand ... Read More
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