Thanksgiving Sides: Gratins


[Photograph: Blake Royer]

I usually like my vegetables straight up, crisp-tender and green, but every autumn, I'm drawn to gratins (which tend to cancel out most of the nutritional value of any vegetables within.) Layered with cream, sprinkled with something crispy, and broiled until golden; the lure of the gratin is definitely decadence.

Many of these dishes can be prepared in advance and popped back in the oven while your turkey rests. (If you have two ovens, consider me envious.)

Do you have a favorite gratin recipe that we haven't listed below? Let us know in the comments.


[Photograph: Robyn Lee]

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