Potato Gratin Recipes

Tasty dish for any meal.

This is from Vegetarian Times but we changed it because we like it this way better. Frozen artichoke hearts are better than canned but fresh is best.

An Alice Waters recipe. As always, use the best possible ingredients and eat a small portion.

This is a great make a head and freezable recipe. Just leave them in the freezer and "pop" in a few for and easy side dish. They can be cooked in the oven the first time and then re-heated in the microwave (or oven) the next time around.

A surprisingly low-cal, nutrient-rich twist on a classic. Can be used as a vegetarian meal in itself, or a side-dish.

This is definatley not for those on a diet. It's a special treat for special occasions!

I've created a healthy twist on gratin by combining some highly rated recipes from allrecipes with another gratin recipe from SparkPeople that didn't have enough detail in the recipe for me to follow/didn't look creamy enough/didn't want to use egg. First result is surprisingly v. tasty!

Leeks, Potatoes, Garlic are all available in the fall/winter from your local farmers' market.

This dish is great for Thanksgiving or anytime. A nice seasonal accompanying side dish is Roasted Brussel Sprouts.

I used fresh Rosemary from our organic garden, and Organic Breadcrumbs and Vegetable Broth from our local health food store. Out supermarket carries organic parmesan cheese by the pound block, and organic olive oil.

This dish is based on a similar recipe from Vegetarian Times magazine.

[ Recipe from www.thekitchn.com ]

This recipe is unusual for having little to no dairy involved. Most potato gratins are loaded with milk or cream; this one lets the natural, sweet flavor of the potatoes come through. There is a little cheese for flavor, but this can be left out for a vegan adaptation. See the adaptation notes below.

Very good

I cut some caloric corners. Almond milk instead of heavy cream. Super light cheese instead of Gruyere. Acorn squash to help add more nutrients than traditional Gratin. Thoroughly scrubbed potatoes and squash so the skin could be left intact.

Name says it all!

This is an easy, hearty base recipe. Make it your own by adding fresh or frozen veggies.

Red potato and Gruyere gratin.

Slight tweak of recipe that appears in "Almost Vegetarian"

You can lower the calorie content by using chicken sausage instead of the regular beef smoked sausage. Could also use low fat milk.

A slightly sweet, holiday-spiced twist on the old comfort food favorite! Great with a lean baked ham and green salad.

Mollie Katzen's recipe for a winter root vegetable gratin. Yum!!

Don't be afraid of the total time it takes, as you can spend 1 hour of it relaxing!

This is a fantastic Thanksgiving side dish!

This recipe came with my CSA box--delicious as a side or as the main menu item.

From Food Network chef Tyler Florence. Very Yummy!