3,781 gratin recipes

This pull-apart bread is made with cheddar cheese, beer, mustard, hot pepper sauce and horseradish. It's cheesy, moist and packed with deliciousness.

Brown lentils and long grain rice simmered with ghee, cinnamon, turmeric, and fresh green chili. A warming one-pot side dish ready in 45 minutes.

Thai-style fried rice with red curry paste, green beans, and garlic, finished with fresh cucumber, cilantro, and scallions. Ready in 30 minutes, vegetarian, and easily made gluten-free.

German cabbage rolls (kohlrouladen) stuffed with ground beef, rice, and onion in a sweet-tart tomato sauce thickened with gingersnap crumbs. The Old World comfort dish.

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.

Indian-style lemon rice and pea chapati wraps with brown rice, mustard seeds, cumin, turmeric, and a bright lemon-tamari finish. Vegan, ready in 25 minutes when rice is pre-cooked.

Vegetarian jambalaya with red kidney beans, long grain rice, tomatoes, and the Cajun holy trinity of onion, celery, and bell pepper. A meatless one-pot meal with Louisiana flavor.

Leather britches beans: the classic Appalachian method of stringing and drying green beans, then cooking low and slow with bacon grease. Traditional shuck beans recipe.

A high-protein twist on classic Boston baked beans using soybeans instead of navy beans. Slow-baked with molasses, ketchup, mustard, and Worcestershire until thick and smoky-sweet. Hearty, plant-powered comfort food.

Toasted herbed millet cooked in water with butter, parsley, and chives. A nutty, fluffy whole grain side dish that can be made ahead and reheated. Gluten-free and naturally light.

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.

A tastier variation of the traditional Polish version

Classic succotash with lima beans, sweet corn, butter, cream, and a hint of savory. The traditional Native American side dish that's been on American tables since colonial times.

Indian-spiced brown rice pilaf with cumin, garam masala, ginger, and asafetida, finished with toasted nuts, seeds, and raisins. Vegan, fragrant, and meal-worthy.

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.

Earthy brown rice simmered with cumin, paprika, red bell pepper and oregano for a healthy, fragrant Spanish rice side dish. Just 5 minutes of prep and one pot to clean.