Top Rated Gratin Recipes

Creamy Thyme Potato Gratin
Rich layers of potatoes seasoned with savory cream cheese, thyme and garlic and topped with a crunchy Parmesan bread crumb topping is perfect as a special occasion side dish.Recipe courtesy of McCormick
View Recipe
4.75
Turn America's favorite spud into a decadent side dish that's fit for any occasion. This potato gratin dish is a creamy and silky blend of sage, cheddar cheese and sliced potatoes. Courtesy of McCormick 
View Recipe
4.666665
Switch up the usual mashed potatoes this year and instead serve them au gratin style for Thanksgiving. 
View Recipe
4.5
Au Gratin Potatoes
This dish is a nice compliment to your Easter or holiday meal, or any special gathering. Au gratin potatoes pair perfectly with ham, but also go well with chicken, pork and steak.This recipe was originally published in the Chicago Tribune.
View Recipe
4.5
Parmesan au Gratin Potatoes recipe - The Daily Meal
The addition of egg in the cream mixture adds a rich custardy filling to this decadent side dish. The potatoes are shredded versus sliced, and a layer of sliced baguette is placed in the middle of the shredded potatoes. While it would be easy to make a meal out of these potatoes alone, this recipe goes great with a juicy steak or roast pork loin.This recipe is from Beach House Pompano in Pompano Beach, Florida, and was originally published in the South Florida Sun Sentinel.
View Recipe
4.5
This butternut squash and kale gratin is full of vitamins, but is so decadent and delicious, you'll never notice that it's (sort of, kind of) healthy.This recipe originally appeared in The Chicago Tribune.
View Recipe
4.5
swiss chard gratin
Slightly bitter in taste and full of texture, Swiss chard is versatile and lends itself to surprising combinations...As a substitute for spinach [in gratin], the chard adds a tartness and texture that spinach lacks. The ribs are very flavorful and hold their shape in soups, sautes and gratins. -- Peter KempThis recipe by Peter Kemp originally appeared in The Chicago Tribune.
View Recipe
4
Making mashed potatoes? Don’t throw away your russet peels. This gratin recipe is a great dish to make with the scraps and can be made ahead of time and frozen so that it’s ready the next time you’re in need of a potato dish. It's great with a side of salad or even tastes great served as the base of a fried egg or an eggs Benedict recipe.
View Recipe
4
An entire gratin can be prepared a day or two ahead and refrigerated; when it is time for entertaining, simply put it into a hot oven, usually about 375 degrees, for about 20 minutes, or until the top is browned and crusty.This recipe by Peter Kemp originally appeared in The Chicago Tribune.
View Recipe
3.416665
Kohlrabi and squash gratin
Gratins typically require precise potato stacking and incredible patience. Not this one. This casual take starts on the stovetop before it is tossed in a baking dish and cooked to bubbly perfection. This recipe by Lisa Futterman appeared in the Chicago Tribune.
View Recipe
3.333335
Potato Gratin With Onions and Sage
This is a fantastic dish to serve along with any family meal. If you're feeling adventurous you can even make it with butternut squash instead of potato.
View Recipe
3.285715
Chile con Queso Au Gratin
Brennan’s of Houston developed this delicious and easy recipe for Chile con Queso au Gratin. This Texas institution has been serving original dishes and Southern hospitality since 1967. Brennan's put a Tex-Mex spin on this quintessential French side dish by utilizing classic queso as a creamy sauce for roast potatoes, creating the perfect crowd-pleaser to bring to your next party.Recipe courtesy of Brennan's of Houston
View Recipe
3.25