This fast food take on Kenji's Hasselback potato gratin layers McDonald's hashbrowns in a rich, cheesy sauce--a combination of heavy cream with Gruyère and Parmesan, seasoned with raw garlic, thyme, and a hefty dose of black pepper. It's the perfect bath for the already-fatty potatoes to soak in as their tops crisp up in the oven.
'gratin' on Serious Eats
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.
This browned, bubbling, soul-satisfying winner of a winter dish brings warmth on a cold winter night.
Combine the premise of a potato gratin with Hasselback roast potatoes for the ultimate creamy-in-the-middle, crispy-on-top casserole.
Southern breaded cauliflower is cheesy and creamy, with a few added spices to make things interesting. If you like, you can leave out the nutmeg and cumin, but they really do take the dish from standard to sensational.
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.
Fennel braised in cream until it's soft and baked under a crunchy blanket of breadcrumbs, herbs, and Pecorino Romano is a bright and original take on the original scalloped potato.
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.
Robed in a rich sauce of cream, blue cheese, and whole grain mustard, the sprouts are cooked down gratin-style under a blanket of Parmesan.
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.
Back in November we discovered that beet greens make for a fantastic gratin courtesy of a recipe from Alton Brown's Good Eats 2: The Middle Years. So when we came across this Beet Gratin with Goat Cheese and Greens from Faith Durand's Not Your Mother's Casseroles we had a feeling that adding sliced beets and goat cheese to the mix would only make the gratin that much better.
Potatoes and cabbage remind me of the diet Charlie Bucket and his family survived on before Willy Wonka's golden ticket came their way. But prepare these humble ingredients with a little Italian flair, and you'll have an elegant, affordable dish.
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.
This Beet Green Gratin ended up filling in for my beloved green bean casserole perfectly, treading the line between kitschy (Ritz cracker topping) and classy (ricotta and beet greens).
Every year for Thanksgiving in my family, we make some variation of potatoes au gratin. Sometimes we do it with blue cheese and caramelized onions, sometimes we go rustic and traditional, but this year I'm taking a cue from a...
When we talked to Bon Appétit editor in chief Barbara Fairchild about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. I have a rule for all meals, not just...
When we talked to Bon Appétit editor in chief Barbara Fairchild about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. Here's another gratin. The pine nuts bring out the...