719 gratin recipes

Wild rice and lentil salad with brown rice, tri-color bell peppers, cherry tomatoes, and fresh herbs in a fat-free tomato-herb vinaigrette. A colorful, high-fiber grain salad.

Marinated wild rice salad with porcini and white mushrooms, julienned carrots, walnuts, and Dijon vinaigrette. A make-ahead grain salad that gets better as it sits.

Vegetarian Mexican chili burgers made with seven-grain cereal, brown rice, tofu, green chilies, and cumin. Pan-fried golden brown with no meat needed. Makes 12 patties.

Savory phyllo strudel filled with Spam, rice, mushrooms, and colorful vegetables seasoned with Dijon mustard and basil. A creative way to dress up canned meat.

Whole wheat carrot spice quickbread with orange zest, golden raisins, and walnuts. A lighter, warmly spiced loaf that comes together fast with no yeast required.

Traditional Greek dolmas stuffed with rice, pine nuts, fresh herbs, cinnamon, and allspice, simmered in olive oil and lemon juice. This recipe makes about 50 stuffed grape leaves served at room temperature.

Grilled bonito fillets over rice with a Caribbean Andalouse sauce of eggplant, bell peppers, tomatoes, and white wine spiked with Bajan seasoning and pepper sauce.

A Halloween take on mashed potatoes that your kids will love. The potatoes are piped into ghost shapes and then baked until lightly browned in the oven. Use an oval gratin dish and it will turn into a boat of ghosts!

Jansson's Temptation (Janssons Frestelse), a classic Swedish potato and anchovy gratin baked in cream with soft onions and breadcrumbs. A traditional Christmas side dish.

Individual baked lasagnas layered with fresh pasta, crisp-tender asparagus, and a pesto-bechamel sauce, topped with golden breadcrumbs. A light, springy green lasagna baked in single gratin dishes.

Three-ingredient cheese crumb topping made with sharp cheddar, butter, and bread crumbs. A quick, savory sprinkle for casseroles, gratins, and baked vegetables.

Scandinavian-style herring gratin layered with sliced potatoes, red onions, cream, and a golden breadcrumb crust. A comforting, old-world fish bake for a hearty lunch.

Jerusalem artichoke gratin layered under a creamy goat cheese bechamel, dusted with breadcrumbs and baked golden for a French bistro side dish that comes together in an hour.

Classic Italian bechamel sauce (Salsa di Balsamella) made with butter, flour, and warm milk, seasoned with nutmeg and cayenne. A smooth, creamy base for lasagna, pasta bakes, and gratins.

Two-potato gratin layers thin slices of sweet potatoes and new potatoes with minced onion and skim milk for a lighter take on classic scalloped potatoes. Naturally low-fat side dish.

Nutty buckwheat crepes stuffed with spinach, Stilton blue cheese, and toasted walnuts, baked in a gratin dish and topped with a creamy Parmesan-mustard sauce. A proper British dinner party showstopper.