Similar Recipes
Potatoes au Gratin (Dauphinoise)
Potatoes au Gratin is the ultimate potato recipe! French classic with layers of thinly sliced potato, cream, butter, garlic and cheese, you can't go wrong!
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Classic Rich and Silky Potato Gratin (Scalloped Potatoes)
After rounds and rounds of testing, we've finally landed on the perfect classic potato gratin (scalloped potatoes), one that's creamy, silky, and loaded with flavor.
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Hasselback Potato Gratin
This holiday-ready Hasselback potato gratin recipe delivers all the creamy, cheesy decadence of a classic potato gratin but with infinitely more crispy edges.
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Pommes Dauphine
These golden puffs boast crisp, delicate crusts with fluffy, cloudlike insides.
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Pommes Duchesse (Duchess Potatoes)
The fanciest, fussiest mashed potatoes.
Cheesy Mini Potato Gratin Stacks (Muffin Tin)
These Mini Potato Gratin Stacks are made in a muffin tin! Cheese, cream, garlic and potato = little individual portions of heaven.
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Pommes de Terre Fondantes (Fondant Potatoes)
For the best French melting potatoes, cook them like meat.
Duchess Potatoes Recipe with Parmesan - Striped Spatula
Rich and creamy inside with buttery, crispy edges, these Parmesan Duchess Potatoes are an easy way to elevate mashed potatoes for an impressive side.
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Cheesy Onion, Bacon, and New Potato Gratin
An easy potato and onion casserole with chunks of bacon and melted Comté cheese under a golden brown crust.
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Pommes Darphin (French Potato Pancake)
Also known as pommes paillasson, this thick and crispy French potato pancake is an elegant side dish for roasted meats.
A simple yet decadent potato gratin dauphinois is a perfect comforting side dish for a French bistro inspired meal, featuring hearty ingredients baked until bubbly.
Serve With
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
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Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
Honey Sriracha Roasted Brussels Sprouts
These honey sriracha roasted brussels sprouts are more savory than knock-your-pants-off spicy, for a unique side dish or great add-in for warm fall salads!
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Roasted Brussels Sprouts With Bacon
Brussels sprouts roasted in the oven with bacon and pecans are a perfect holiday side.
Haricots Verts with Lemon-Herb Brown Butter
French Green Beans make the perfect holiday side, especially tossed in brown butter with fresh lemon juice and herbs. On the table in less than 30 minutes!
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
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Roast Butternut Squash and Brussels Sprouts With Spiced Honey-Herb Dressing
For a satisfying side dish, dress your roast butternut squash and brussels sprouts in a sweet, tangy dressing of fresh herbs, lemon juice, cumin, coriander, and mustard seeds.
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Spring Vegetable Risotto
What we're here to talk about today is vegetables, in particular, asparagus and morel mushrooms.
Parmesan Roasted Green Beans
The most amazing way to cook fresh green beans - SUPER QUICKLY! Roasted Green Beans tossed with garlic, sprinkled with breadcrumbs and parmesan, then roasted OR broiled/grilled until the parmesan is golden and the green
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Maple and Mustard-Glazed Salmon with Roasted Brussels Sprouts
While the sugar in the syrup caramelizes under high heat, the mustard presents a spicy undertone. If you use whole grain mustard, it gives the dish little pops of flavor that keep things interesting.