Hunkering down with a rich, cheesy, and indulgent gratin is one of life’s greatest pleasures. Whether you’re in the mood for the classic Dauphinoise with potatoes, cream and Gruyère cheese, a more complex Ottolenghi version, or a creative way to upgrade winter vegetables, we’ve got you covered. Scroll on to check out our collection of soul-soothing gratin recipes.
Jamie Oliver’s Pork and Mash Gratin from 5-Ingredients: Quick & Easy Food is the ultimate warming comfort food dish that you can rustle up in just half an hour.
Layers of potato cooked in a rich garlic cream with Gruyère cheese. What more could you ask for from Raymond Blanc’s Gratin Dauphinois? From his book, My Kitchen Table, this recipe uses only six ingredients. Raymond says; “the potato variety is important. I find that Desiree and Belle de Fontenay work best, and both are usually available in supermarkets”.
From the book
Swap the spuds for swede in Ottolenghi’s Fondant Swede Gratin from NOPI: The Cookbook. Topped with Caerphilly cheese and a herby crust, this is a decadent dish, which you can either serve as a side or the main event.
From the book
Take those Brussels to the next level in this Creamy Cheese, Brussels Sprout and Almond Gratin from The Great British Bake Off: Winter Kitchen. Comforting, moreish and rich, this is a failsafe winter dish.