We are obsessed with gratins. They are so satisfying and simple to make, and they might be one of the most perfect dishes for entertaining—easy to assemble ahead of time and adaptable to any season. Do you know the basic template? You hardly need a recipe (although we rounded up a few goodies).
Here's the easiest formula for a gratin:
• Slice a starchy vegetable—potato, sweet potato, winter squash—very thinly (a mandoline is helpful).
• Layer it in a casserole dish with some cheese and, if you want, something green.
• Pour over some cream.
• Top with more cheese, maybe some breadcrumbs.
• Bake.
The hardest part is the slicing, really. And here's a tip for leftovers that someone recently told us: When the gratin is chilled and firm, slice it into small chunks. Stick in some toothpicks, let the bites come to room temperature, and serve them as an appetizer.
10 Variations We'd Love to Make:
• 1. Potato Gratin with Porcini Mushrooms and Mascarpone Cheese. We forget about mushrooms when it comes to gratins, but they work beautifully.
• 2. Cauliflower and Brussels Sprout Gratin with Pine Nut-Breadcrumb Topping. More complicated than most, but we'll take any variation of Brussels sprouts.
• 3. Kale and Potato Gratin. This one has no cream at all!
• 4. Gratin Dauphinois. A step-by-step guide to making this simple, French dish of potatoes, cream, and garlic.
• 5. Sweet Potato and Sage Gratin. Such a great side dish for Thanksgiving.
• 6. Swiss Chard Gratin. Almost like a creamed spinach... mm.
• 7. Butternut Squash and Creamed Spinach Gratin. Did someone say creamed spinach? You can use frozen spinach, too, to make it easier.
• 8. Leek Gratin. A little off the typical path, but beautiful and uncomplicated.
• 9. Broccoli Gratin. We're always looking for new ways to use broccoli!
• 10. Celeriac Gratin. A mix of potato and celery root—perfect for Fall.
Related: Hot Dish! 12 Gratins, Bakes, and Casseroles from the Kitchn
(Images: Tim Morris/Bon Appétit; Con Poulos/Bon Appétit; Sara Kate Gillingham-Ryan; Laure Joliet; Faith Durand; Antonis Achilleos/Elle Decor; Romulo Yanes/Gourmet; Everyday Food; David Loftus)
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My very favorite gratin is Ina Garten's Cauliflower Gratin. I make it every Christmas.
http://www.foodnetwork.com/recipes/ina-garten/cauliflower-gratin-recipe/index.html
I made broccoli and cauliflower gratin this weekend. It was delicious!
Not that a cream gratin isn't scrummy, but you can also make them without-I did one the other day with potatoes, aubergines, tomatoes and olives that was just drizzled in olive oil and it cooked fine (with a little goat's cheese inside!). Or you can use white wine, stock or a mixture of the two. As long as there's cheese involved, it's still a gratin!
The kale and potato gratin is one of my recipe staples. I'm amazed by how moist the kale becomes just by chopping it finely and rubbing it roughly with the oil/garlic mixture. I don't go through the trouble to parboiling the potatoes, instead just slicing them very thin.
Awesome list.
This is orgasmic:
Butternut Squash Gratin with Goat Cheese and Hazelnuts, leeks and sage.
http://www.epicurious.com/recipes/food/views/Butternut-Squash-Gratin-with-Goat-Cheese-and-Hazelnuts-240412
If anyone is vegan (like me) or just looking for a low-cal version of a gratin, try this recipe http://vegweb.com/index.php?topic=7126 for the sauce. I use it for everything from enchiladas to mac & cheese, but I also used the sauce to make potatoes gratin last thanksgiving and all 30 guests LOVED it. Then vegan cheese sprinkled on top of the gratin. Lately I've been mixing the sauce with homemade vegan pesto, too.
I'd love to bring a gratin to a party. How far in advance can I make it and how should I warm it up?