Gallery: 10 Seasonal Gratins, Casseroles, and Sides for Your Thanksgiving Dinner

Sicilian-Style Broccoli Rabe with Eggplant and Capers
Sicilian-Style Broccoli Rabe with Eggplant and Capers

The root of this dish is a basic caponata, the Sicilian relish of eggplants cooked down in olive oil with capers, celery, onions, vinegar, and sugar. The bitterness of broccoli rabe adds yet another dimension to the already flavor-packed sauce.

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[Photograph: J. Kenji Lopez-Alt]

Kale and Cabbage Gratin
Kale and Cabbage Gratin

This recipe is a great example of a rich, comforting vegetarian dish. Sure, it's loaded with healthy cabbage and its dark green cousin, kale. But it's also topped with cheese and butter. Vegetarian? Yes. Meager? Certainly not.

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[Photograph: Lauren Rothman]

Crispy Creamy Fennel Gratin
Crispy Creamy Fennel Gratin

Thinly sliced fennel is cooked simply in cream and baked under a blanket of breadcrumbs, herbs, and Pecorino Romano. It's light and bright from the fennel, comforting from the cream, and crunchy from the topping—like a classic potato gratin, but with more attitude.

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[Photograph: Kerry Saretsky]

Butter Beans with Kale and Eggs
Butter Beans with Kale and Eggs

Fat, creamy butter beans are a perfect match for salt pork, whose flavor they soak up while they cook. In such a hearty dish, braised kale keeps its integrity while tomatoes lend a bit of acidity to cut the richness.

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[Photograph: J. Kenji Lopez-Alt]

Old-Style Mustard and Rosemary Asparagus
Old-Style Mustard and Rosemary Asparagus

Tangy mustard and herbal rosemary flavor this roasted asparagus, finished with a shaving of lemon zest.

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[Photograph: Kerry Saretsky]

Macaroni and Cheese with Chickpeas and Spinach
Macaroni and Cheese with Chickpeas and Spinach

It's kinda like getting your spinach dip and your mac and cheese all in one go (you can even add some chopped artichokes to the mix if you feel so inclined).

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[Photograph: J. Kenji Lopez-Alt]

Crunchy Cauliflower Casserole
Crunchy Cauliflower Casserole

Cream, cheesy, and a mega-serving of vegetables—what's not to love? Cumin and nutmeg take the dish from standard to sensational, though you can leave them out or sub in new flavors if they're not your thing.

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[Photograph: Stephanie Stiavetti]

Swiss Chard, Fennel, and White Bean Gratin
Swiss Chard, Fennel, and White Bean Gratin

Creamed Swiss chard makes nice with fennel, which is sautĂ©ed until it nearly disappears into the background, adding a subtle aniseed aroma to the dish without overwhelming it. White beans give the whole thing more body, and toasted, cheesy breadcrumbs top it off—because everything's better with toasted, cheesy breadcrumbs.

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[Photograph: J. Kenji Lopez-Alt]

Braised Napa Cabbage with Mushrooms and Gorgonzola
Braised Napa Cabbage with Mushrooms and Gorgonzola

As simple as it is satisfying, this warm salad gets added heft from caramelized shallots and a drizzle of heavy cream, and the gorgonzola melts into the vegetables to make a mild, creamy sauce.

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[Photograph: Lauren Rothman]

Gingery Glazed Carrots
Gingery Glazed Carrots

This recipe's thick, saucy glaze, infused with ginger and thyme, coats the carrots with a beautiful, flavorful sheen. Feel free to vary the seasonings as desired: orange zest works well, as do star anise, fennel, and chilies.

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[Photograph: J. Kenji Lopez-Alt]