With layers of flavour and that ubiquitous golden-brown topping, gratins are easy to layer and bake, and always a crowd pleaser.
This indulgent hasselback potato gratin is the ultimate side for your long and lazy lunch. Choose either comte or gruyere cheese to be the hero of this irresistible dish, with a handful of finely grated parmesan to give it a sharp kick.
This creamy, cheesy potato and celeriac gratin is the type of dish that comfort food dreams are made of.
Switch the chicken stock for vegetable stock to make this classic side vegetarian.
Is there a better flavour combination than cheese and truffle? We think not.
Cheese and potatoes are a match made in heaven, with this dish proving you can't beat the classics.
Amorette mandarins are seedless, easy to peel and have a nice balance of sweetness and tang.
Ellie and Sam Studd share the ultimate side dish – a gratin starring heavenly Gruyere.
There's nothing more comforting and festive than this cheesy, creamy gratin.
This cheesy side dish is the ultimate way to impress this Christmas.
Honestly, what more could you want from a Christmas side?
This cheesy side is perfect for any festive event.
Inspired by Julia Child’s famous zucchini rice gratin, this ultra-creamy iteration is made in a risotto-style, before being baked until golden and bubbling.
"Nothing says comfort food like a gratin bubbling away in the oven. Fennel has to be one of my all-time favourite vegies. Raw, pickled, grilled, roasted or in a braise – it can do no wrong. It gives this dish a lighter touch, not to mention a delicious anise flavour. This gratin is delicious on its own or alongside a crispy-skinned fish fillet or a whole roast fish." – Tom Walton
Chef Orazio D'Elia shares his easy cheesy potato gratin recipe, sure to bake your day!
Our potato, leek and blue cheese gratin is the perfect comfort dish. It features layers of tender potatoes and leeks, all smothered in a rich blue cheese sauce and topped with a golden, crispy parmesan breadcrumb crust. It's perfect as a main course or a hearty side.
"Gratin dauphinois, a layered potato dish baked with aged Comté cheese, cream and a hint of nutmeg, is often on the menu at home when we want comfort food. It goes well with just about anything, but since it’s quite hearty, sometimes we skip any sort of meaty dish and we double this, making a larger version, and we have just that for dinner with a big green salad. If your tastebuds are in any way similar to ours, this is one of those recipes you’ll have on repeat. Look for Comté cheese that’s aged eighteen months. If you can’t find Comté, use Gruyere, its Swiss cousin.” – Marjorie Taylor and Kendall Smith Franchini
