How to Make the Richest, Creamiest Potato Gratins

Rich, indulgent gratins, with their crunchy toppings, make the perfect side for everything from Sunday roasts to your holiday dinner. Check out a few of our creamy gratins, then use the Recipe Maker to dream up your own crowd-pleasing side. Squash, Apple, Leek & Potato Gratin 5-Star Classic Potato Gratin Potato Gratin with Gruyère, Bacon & Leeks

Butternut Squash, Apple, Leek & Potato Gratin with a Cheddar Crust

by Susie Middleton Equally at home with the Thanksgiving turkey or sautéed pork chops, this sweet butternut-apple gratin can take a # turn if you slip in a bit of sliced turnip. Serves eight as a side dish.

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For the topping: 1-1/2 cups coarse fresh breadcrumbs (from an airy, crusty loaf like ciabatta) 2 Tbs. unsalted butter, melted Kosher salt 3 oz. (3/4 cup) grated sharp Cheddar 1 teaspoon fresh thyme leaves For the gratin: 1/4 cup unsalted butter, plus 1/2 tsp. for the dish 2 cups sliced leeks (white and light green parts of 3 medium leeks), thoroughly washed Kosher salt 2/3 cup plus 3 Tbs. apple cider 1/2 cup plus 3 Tbs. heavy cream 2 tsp. chopped fresh thyme leaves Freshly ground black pepper 2 crisp, firm apples, such as Golden Delicious or Braeburn (about 14 oz. total), peeled, cored, and thinly sliced 12 oz. butternut squash (neck portion only) 2 medium Yukon Gold potatoes (12 oz. total) More...

Classic Potato Gratin

by Martha Holmberg Try to get a good-quality Gruyère or Emmental, which will be moderately assertive, yet mellow and nutty. Serves six to eight. 2 lb. Yukon Gold or russet potatoes, peeled 3 cups whipping or heavy cream 1 tsp. kosher salt 1/8 tsp. freshly ground black pepper Generous pinch of freshly grated nutmeg 2 cloves garlic, peeled and smashed 3/4 cup finely shredded Gruyère, Emmental, or Comté More...

Potato Gratin with Gruyere, Bacon, and Leeks

by Molly Stevens This rich, creamy gratin gets a note of smokiness from the bacon between the layers of tender potatoes. Create your own potato gratin with the Recipe Maker. Serves 8 2-1/2 lb. Yukon Gold potatoes, peeled & sliced into 1/8-inch thick rounds 2-1/2 cups heavy or light cream Kosher salt Freshly ground black pepper 4 oz. bacon 3 medium leeks, white and light-green parts only, thinly sliced 6 oz. grated Gruyère 2 to 3 tsp. chopped fresh thyme 1/4 tsp. freshly grated nutmeg 1/2 cup fresh breadcrumbs 1/4 cup finely grated Parmigiano-Reggiano 2 Tbs. unsalted butter, melted More...