1,550 gratin recipes

Lemony green lentils simmered with cumin, cinnamon stick, chili flakes, ginger, and whole lemon slices. A bright, vegan, one-pot Indian-style side dish ready in under an hour.

Risotto primavera packs spring vegetables into creamy arborio rice: green beans, peas, asparagus, artichokes, carrots, and tomatoes folded in stages, finished with butter and Parmigiano. The garden in a bowl.

Old-fashioned baked beans slow-cooked for 6 hours with salt pork, molasses, brown sugar, and dry mustard. Soaked overnight and baked low until thick, smoky, and caramelized.

Try this scrumptious dish which is perfect for a Thanksgiving dinner.

Baked rice and beans casserole with cheddar cheese, cottage cheese, yogurt, and shredded carrots. A low-calorie vegetarian one-dish meal with a bubbly cheese top.

A hearty one-skillet curry with chickpeas, red potatoes, Granny Smith apple, and green peas in a cumin-spiced sauce. Low-cal, naturally vegan, and served over rice for a filling weeknight meal.

Jolof rice with black-eyed peas, eggplant, tomatoes, and brown rice cooked in a spicy tomato-ginger sauce with curry and cayenne. A hearty West African one-pot vegetarian meal.

Southwestern quinoa salad with black beans, corn, tomato, red onion, and toasted cumin in a lemon-cilantro dressing. Vegan, high-protein, and served cold as a side or light meal.

Tex-Mex baked beans with a trio of navy, kidney, and pinto beans, bell peppers, stewed tomatoes, and a warm kick of cumin and cayenne. Vegetarian, high-fiber, and built for a backyard barbecue.

Horn and Hardart's famous baked beans with navy beans, molasses, bacon, dry mustard, and cayenne slow-baked for 4 hours. A legendary automat recipe made from scratch.

Quinoa tabbouleh swaps traditional bulgur for protein-rich quinoa in a parsley-forward Lebanese salad with scallions, lemon, olive oil, and garlic. Gluten-free, vegan, refreshing.

Brown rice and black beans simmered with sauteed onion, garlic, green pepper, cumin, and salsa. A hearty, budget-friendly vegetarian one-pan meal packed with fiber and protein.

Homemade refried beans with cheese made from pinto beans mashed with sauteed onion, garlic, and chili powder. Topped with melted cheddar for a creamy, flavorful Mexican side dish.

Traditional Boston baked beans made with navy beans, salt pork, molasses, and maple syrup, baked low and slow in a bean pot. The classic New England slow-baked pot of beans.

Smoky, sweet stove top baked beans loaded with crispy bacon, brown sugar, bell pepper, mustard, and liquid smoke. No oven needed for this crowd-pleasing BBQ side that gets better the longer it sits.

Slow cooker chicken soup packed with cauliflower, chickpeas, rice, and herbs. Set it in the morning and come home to a fragrant, hearty pot ready for bowls. Crock pot comfort at its best.