Potato gratin recipes
Dauphinoise potatoes are an absolute classic. We love the combination of cream, garlic and cheese smothered on thinly sliced potatoes and it makes any meal feel more special. What's even better, is that you can cook and eat this now, or freeze ahead to have ready when you need it.
We added celeriac to this gratin recipe to give it an edge. Finely sliced, baked celeriac and potatoes smothered in herb and garlic cream is the ultimate comfort food to make any spread over the festive season more indulgent. You can make the gratin ahead and reheat it when you are ready to serve the rest of your meal.
We use seasonal Jersey Royals and bacon to make a this unique potato gratin recipe. You can eat this as a main course, or use it as a side dish to feed a crowd.
You can cook this alongside your Christmas turkey, or make it in advance and then reheat before serving. Look for long, similar sized potatoes for the neatest finish.
Sweet potato gratin recipes
This recipe for swede, kale and sweet potato gratin is the perfect side dish or veggie main for the colder months. It takes a little time but is really easy to put together.
Try this indulgent Sunday lunch accompaniment. The orange-fleshed sweet potatoes look the nicest so just scratch the skin a little when buying to be sure of the colour.
Vegetable gratin recipes
Check out our indulgent creamy butternut squash gratin recipe with sage. This veggie side dish is an easy alternative to potato gratin to serve with a hearty roast dinner.
Try this easy baked cauliflower with manchego cheese and crunchy almonds. Make our veggie traybake for an indulgent weekend, family recipe.
This gruyère and swede gratin is really simple to make and is a great, comforting, gluten-free side.
Our cauliflower and three-cheese gratin is the ultimate cheesy comfort food and a must-have side dish.
This is a different way to eat spinach and a great way to get one of your five-a-day. Make this easy steakhouse-style gratin recipe as a unique side for a dinner with friends.
Ready in just 20 minutes, this comforting French side dish uses chicory for a unique addition to your Sunday lunch.
A lovely gratin of tomatoes and courgettes, its golden topping coming from sprinkled over gruyère. If you want a bit of crunch, you could add a handful of breadcrumbs to the cheese.
Cauliflower cheese is an absolute classic. Add broccoli into the mix and you get a bubbling, cheesy gratin that is pure comfort during the winter months. Why not make smaller portions and serve this as a side as well?