'gratin' on Serious Eats

The Food Lab: This Creamy, Cheesy Brussels Sprouts Gratin Just Might Be the Side Dish of Your Dreams

Brussels sprouts have come a long way in the days since they were boiled to a stinky, cabbage-y death. Rapid, high-heat cooking has been the game-changer for me, but what if I told you that there's an even better way to cook Brussels sprouts? One that forgoes that quick cooking in lieu of extra-richness and flavor? A method that not only delivers decadently delicious results, but can be made 100% ahead of time with just a short stay in the oven prior to serving? This cheesy casserole packed with bacon and Brussels sprouts is where it's at. More

Over-the-Top Creamed Brussels Sprouts Gratin

Brussels sprouts have come a long way in the days since they were boiled to a stinky, cabbage-y death. Rapid, high-heat cooking has been the game-changer for me, but what if I told you that there's an even better way to cook Brussels sprouts? One that forgoes that quick cooking in lieu of extra-richness and flavor? A method that not only delivers decadently delicious results, but can be made 100% ahead of time with just a short stay in the oven prior to serving? This cheesy casserole packed with bacon and Brussels sprouts is where it's at. More

James Peterson's Tomato and Herb Gratin

Hear the word "gratin," and my mind often drifts towards rich, cheesy potato casseroles served up in the cold depths of winter. I was pleasantly surprised, then, to hear James Peterson wax poetic on a simple Tomato and Herb Gratin in his Vegetables. Made only with ripe summer tomatoes, parmesan, olive oil, and herbs, the dish is the simplest (and lightest) in a long line of more recognizable baked tomato dishes like lasagna and eggplant parmesan. More

James Peterson's Tomato and Herb Gratin

Hear the word gratin, and my mind often drifts towards rich, cheesy potato casseroles served up in the cold depths of winter. I was pleasantly surprised, then, to hear James Peterson wax poetic on a simple Tomato and Herb Gratin in his Vegetables. Made only with ripe summer tomatoes, parmesan cheese, olive oil, and herbs, the dish is the simplest (and lightest) in a long line of more recognizable baked tomato dishes like lasagna and eggplant parmesan. More

French in a Flash: Endive Gratins

Endive gratin is a traditional dish—it has the rich voluptuousness of a gratin and crisp, bitter verdure of the vegetable. Ham-wrapped endive halves are smothered in a simple béchamel and covered with Gruyère cheese, then baked until the endive is soft and mellow and the cheese is bubbly and gooey. Add a small green salad with a little lemon juice and fleur de sel and you're in business. More

Cook the Book: Sweet Potatoes Au Gratin

This gratin from Lyniece North Talmadge's The Sweet Potato Lover's Cookbook takes chunks of sweet potatoes and bakes them with a mix of cream, thyme, parmesan, and gruyère until molten, bubbly, and brown. It's just as rich and creamy as you'd imagine with a list of ingredients like that, with the cream and cheese melding with the potatoes, creating a custard-like filling, and a top and bottom crust with plenty of browned, scrape-able bits—the tell-tale sign of a great gratin. More

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