recipes

11 Gratin Recipes That Are ​*So*​ Upper-Crust

Potatoes don't own the gratin game: These hearty casseroles are made with some unexpected (but just as delicious) ingredients.
Potatoes au gratin shingled in a baking dish and baked with crusty cheese melted and caramelized on the edges.
Photo by Christopher Testani

Potatoes don't own the gratin game. This collection of recipes is made with some surprising—but just as delicious!—ingredients.

  • Potato gratin in a casserole dish on a wood surface
    Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Christina Allen
    1/11

    Classic Potato Gratin

    When simmering the cream, make sure it’s over gentle heat (if it over-reduces, it will break).

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  • 2/11

    Collard Green Gratin

    In place of collards, you can make this with the same amount of curly or Tuscan kale. P.S.: There is prosciutto.

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  • Christopher Testani
    3/11

    Root Vegetable Gratin

    The key to gratins is having all the ingredients—whether they’re basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate. Make friends with a mandoline: It quickly yields precise, even slices.

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  • 4/11

    Squash and Tomato Gratin

    A crunchy, cheesy topping gives this tomato and squash gratin big flavor and texture.

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