3,865 gratin recipes

Granny's ham and potato gratin for a crowd layers parboiled potatoes, diced ham, and Swiss cheese with a mustard-garlic bechamel. Feeds 24, bakes in under an hour, and can be assembled a day ahead.

Gratin of turnips and blue cheese layers thinly sliced turnips with caramelized onion, anchovy cream, and pungent Roquefort. A bold, French-style vegetable side for dinner parties.

Belgian endive wrapped in ham and baked au gratin with a cheesy bechamel sauce, breadcrumbs, and fresh tomato slices. A classic Belgian comfort dish for dinner or an elegant appetizer.

New Orleans-style red bean gratin baked with cumin, coriander, cayenne, and red wine under a crispy breadcrumb-Parmesan topping. A vegetarian main dish with serious Cajun flavor.

Cheesy figue vert gratin: a Caribbean side dish of green bananas simmered in chicken stock, mashed with onions, cream, and eggs, then baked under a cheddar and breadcrumb crust.

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Potato and porcini mushroom gratin baked in cream with shallots, finished under the broiler. A rich, earthy French-style side dish with deep mushroom flavor throughout.

Roast leg of lamb on a rack over a potato, onion, and roasted red pepper gratin. Lamb drippings baste the vegetables below as everything roasts together in one dish.

Smoky corn and zucchini au gratin with chipotle peppers, Monterey Jack cheese, and a crunchy tortilla-cheese topping. A spicy Mexican-inspired vegetable casserole baked golden.

Raspberry gratin with fresh raspberries, framboise, and a souffle-style egg batter that bakes into puffed golden mounds. The 10-minute French summer dessert that drinks above its weight class.

Classic French onion soup gratinee: deeply caramelized onions simmered in beef broth, topped with toasted French bread and bubbling Gruyere. Pure bistro comfort.

Caramelized onions in rich beef broth and red wine, topped with toasted French bread and bubbling Swiss cheese. Classic bistro comfort soup.

French onion soup gratinee slow-cooks sliced onions in butter, simmers in beef stock and white wine, then crowns each bowl with toasted French bread and Gruyere bubbled to golden under the broiler.

Baked clams on the half shell topped with a crispy tasso and Parmesan crust, drizzled with saffron sabayon. An elegant Cajun-inspired appetizer ready in 25 minutes.

Gratineed oysters on the half shell with diced apples and a Calvados sabayon broiled golden. An elegant French appetizer pairing briny oysters with apple brandy cream.

Some Multigrain sandwich bread feels like a brick and tastes like a card board, which frustrates us especially when we want to move to a healthier diet. But not this bread, it actually feels soft and fluffy, perfect for making any sandwiches. The nutty flavor adds extra yumminess.