Gratin

A brief simmer in chicken stock makes fennel meltingly tender, mellowing out its sharp licorice notes. A fennel dish to convert the fennel haters.

With salty-sweet miso butter, chives, and savory flakes of nori, this cheesy sweet potato gratin recipe bears little resemblance to traditional versions.

Salt cod and potatoes form the base of brandade, a classic French appetizer gratin that’s make-ahead- and party-friendly.

Whatever you call it (au gratin potatoes, potato gratin, that cheesy potato thing), this classic dish never disappoints.

You can make this recipe with nearly any winter squash, but delicata or acorn don’t need peeling and will save you prep time and maybe even a little sanity.

Creamy, cheesy potatoes with crispy edges, tender middles, and just a whisper of heat—need we say more?

Don’t be surprised if this creamy, coconutty vegan gratin outperforms some of the heavier traditional Thanksgiving sides. 

Here's a fun party trick: Ask your friends to guess how many pounds of greens went into this supremely cheesy gratin. Three huge bunches of kale (and/or chard) get drowned in garlic- and rosemary-infused cream, then blanketed in cheddar cheese and panko and sent into a hot oven, where they sizzle and shrink. 

Sausage, squash, greens, and cornbread bread crumbs. Need we say more?

The liquid will not submerge the endive at first, and that’s okay. Take the gratin out of the oven after 10 minutes and press down with a spatula to submerge the endive in cream.