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.
- Cauliflower Gratin [SE]
- Onion Gratin with Rosemary and Thyme [Kalyn's Kitchen]
- Creamy Salsify Gratin [Food & Wine]
- Parsnip and Hazelnut Gratin with Bacon [Bon Appetit]
- Daniel Boulud's Swiss Chard Gratin [Elle Decor]
- Celery Root Gratin [Leite's Culinaria]
- Brussels, Beemster, and Bacon Gratin [SE]
- Golden Potato and Porcini Gratin [Food & Wine]
- Cauliflower and Chestnut Gratin [Martha Stewart]
- Creamed Leeks [Gourmet]
- Grafton Squash Casserole [SE]
- Potato-Apple Gratin [Real Simple]
- Fennel Gratin with Crispy Bread Crumb Topping [Food & Wine]
- Cheesy Potato Spoon Bread [101 Cookbooks]
- Anne Burrell's Turnip Gratin [Food Network]
- Baked Endive with Pancetta and Parmesan [Bon Appetit]
- Carrot-Cranberry Gratin [Food & Wine]
- Jerusalem Artichoke and Sage Gratin [Gourmet]
- Endives, Apples, and Grapes [SE]
- Scalloped Potatoes [Simply Recipes]
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