AS THE SEASONS TURN, gatherings call for warm, comforting meals. Each of these gratin recipes are great for feeding and pleasing a crowd. In this blog, we explore how cooking gratins transform ordinary vegetables into wonderful, delicious side dishes. Before we dive into the tantalizing Gratin recipes, let's get prepared for cooking our Gratin dishes.  Below you will find a good shopping list to be prepared to cook gratin.  And don't forget, we're the low price leader on some of your favourite brands, like Le Creuset. John Rose 9 ounce Ceramic Side  Dishes for Fantastic Presentation Give each one of your guests their own side dish with these Johnson Rose oval baker 9 ounce ceramic dishes, perfect for individual baked gratins.  Everyone gets their own golden brown topping. All-Clad 2 quart Saucier This 2 quart Saucier has perfect sloped sides for whisking and building sauces.  From light marinades to heavy cream sauces, this saucier will do you right. Le Creuset Signature Oval Bake This signature enameled cast iron oval baker bares the name Le Creuset, in itself bringing brand name, quality cookware at an affordable price.  Perfect for moving from the oven to the table with its beautiful presentation. OXO Good Grips Box Grater This box grater has a stable base with 4 sides for grating fine or coarse, pending your recipe needs. This box grater has ultra sharp cutting surface making fast work of any recipe needing large amounts of cheese grating. Zwillins J.A. Henckels Twin Pure Large Whisk Fantastic handle for comfortable grip for the longer whisking needs.  Stainless steel and dishwasher safe, this whisk will get you through your gratin recipes and beyond. Cuisipro Hand-held Mandoline A mandoline may feel like  a luxury item, but for recipes like these, it;s a must.  This mandoline will cut the thinnest of potato slices and shave your brussels sprouts to perfection.  

Cauliflower Gratin  (Serves 4)

This luxurious bread crumb and Parmesan-topped cauliflower gratin is the nearly perfect, savory dish. The crisp crust accents the creamy cauliflower and is delightfully seasoned with thyme and nutmeg. The cheddar and garlic-infused cream adds just the right saltiness and depth of flavor for a totally satisfying experience.

Ingredients: 1 tablespoon olive oil 1/4 cup fresh Italian-style bread crumbs 1/2 cup grated Parmesan cheese, separated 2 small heads of cauliflower or 1 large head, cut into large florets 1-1/2 cups heavy cream 2 cloves garlic, minced 3 tablespoons salted butter, melted 1/2 teaspoon freshly ground black pepper 1/2 teaspoon Kosher salt 1/8 teaspoon grated nutmeg 1 cup cheddar cheese, grated 2 teaspoons fresh thyme leaves, removed from stem

Directions:  1. Preheat oven to 400° F. Butter one larger or two smaller shallow baking dishes. 2. In a small bowl, combine the olive oil, bread crumbs and the Parmesan cheese. Set aside and reserve for the last baking step. 3. Prep, then boil the cauliflower florets in a large pot of salted water for 2-3 minutes, then drain. Do not overcook, the cauliflower will continue to bake in the gratin. 4. In a saucepan, combine the cream and garlic and cook over low heat. Simmer for 3 minutes until the garlic flavors infuse into the cream. 5. In a large bowl, toss to combine the parboiiled cauliflower, cream and garlic mixture, melted butter, pepper, salt, nutmeg, and grated cheddar cheese. Transfer to one or two gratin baking dishes (or individual ramekins). Cover the gratins tightly with foil and bake for 30 minutes. Pro tip: Place a sheet pan on the shelf below the gratins to catch any "bubbling over" spills. 6. Remove the foil and bake for another 10 minutes, until the cream has thickened. 7. Sprinkle the gratin with the reserved bread crumb and cheese mixture, and then return to the oven, uncovered, for a final 10 minutes. Bake until the top is golden brown. 8. Sprinkle the baked gratin with fresh thyme leaves and serve while hot. THIS LUXURIOUS BREAD CRUMB AND CAULIFLOWER-TOPPED GRATIN IS A NEARLY PERFECT, SAVORY DISH.  The crisp crust accents the creamy cauliflower and is delightfully seasoned with thyme and nutmeg. The cheddar and garlic infused cream adds just the right saltiness and depth of flavor for a totally satisfying experience.

Classic Potato & Leek Gratin (Serves 6-8)

In this classic dish, thinly sliced potatoes are layered with a distinctive Mornay sauce (Bechamel sauce with Gruyère cheese added). The additions of savory leeks, garlic, and rosemary combine in a wonderful way in the sauce to infuse comforting flavors into every bite.

Ingredients: 2 lbs Idaho potatoes (about 7-8 potatoes), washed, peeled, and thinly sliced with a mandoline 5 tablespoons butter, divided 3 small leeks, green parts removed, finely sliced 1 tablespoon rosemary, minced 4 cloves garlic, minced 1/4 cup all-purpose flour 3 cups whole milk 2 teaspoons Kosher salt 1/4 teaspoon black pepper 1-1/2 cup grated Gruyère, plus 2 tablespoons reserved for topping

Directions:  1. Preheat the oven to 400°F.

2. Prep the potatoes using a sharp peeler to peel the potatoes. Rinse off, and then slice into 1/8” slices using a handheld mandoline. 3. In a large saucepan, melt 1 tablespoon butter and saute the leeks over medium heat until they are softened and translucent, about 10 minutes. Add the rosemary and garlic and cook for about another 2-3 minutes. 4. Prepare the roux. In a separate, small saucepan, heat the remaining 4 tablespoons of butter. Once the butter has melted, whisk in the flour until the mixture is completely smooth. Continue cooking for about 1-2 minutes. This process removes the raw flour flavor and helps create a silky sauce. 5. Create a Béchamel sauce by very slowly pouring milk into the roux, continue whisking the mixture until the sauce is smooth. Add the salt and pepper and continue whisking over medium-low heat for 3-5 minutes until the sauce thickens and becomes very creamy. 6. Transform the sauce into a Mornay sauce by slowly adding the shredded Gruyère cheese. Continue cooking and whisking for a few more minutes until the sauce is smooth, and the cheese becomes well incorporated. Add the sauteed leeks mixture to the sauce. 7. Layer the gratin. Butter the bottom and sides of a large baking dish and create a single layer of potatoes. Pour some of the sauce over the potatoes and continue to layer the potatoes, pouring more sauce with each layer. Repeat these steps until all of the potatoes are used (or until the top layer is within 1/2” from the top of the dish). 8. Coat the final layer of potatoes with sauce and sprinkle with the reserved cheese. 9. Cover the gratin with a tight fitting lid or foil, and bake for 60 minutes, or until the center is bubbly and the potatoes in the center are tender to the tip of a sharp knife. Remove the lid or foil, and continue to bake for another 10 minutes, or until the top turns golden brown. 10. Garnish with additional fresh pieces of rosemary, and serve hot.

Cheesy Brussels Sprouts Gratin (Serves about 6)

This has to be one of our favorite ways to enjoy Brussels sprouts! A unique vegetable for a gratin, it's the interesting texture of the thinly shaved sprouts that makes it work. The prepped Brussels sprouts are complemented with a rich, creamy sauce and punctuated with slightly spicy, roasted walnuts.

Ingredients:

4 tablespoons melted unsalted butter, plus 1 tablespoon reserved for the top of the gratin 2 shallots, finely chopped 3 garlic cloves, minced 3 tablespoons all-purpose flour 2 cups heavy cream 1 teaspoon ground mustard 1/4 cup white wine 1-1/2 cup Parmesan, finely grated, plus 2 tablespoons reserved 1/4 teaspoon freshly ground black pepper 1/4 teaspoon Kosher salt 1-1/2 pounds Brussels sprouts, trimmed, and thinly shaved with a handheld mandoline 1 cup chopped walnut pieces 1 tablespoon fresh sage, minced 1/2 teaspoon cayenne

Directions:  1. Preheat the oven to 375° F. Prep the ingredients as noted above.

2. Prepare the sauce. In large saucepan, melt the butter on low heat, then add the chopped shallot and minced garlic. Cook until the shallot is wilted and soft. Whisk in the flour. Continue whisking while cooking on low for about 1-2 minutes. This process helps removes the raw flour flavor from the roux and creates a silky, smooth sauce. 3. Remove the sauce from the heat and add the cream, ground mustard, white wine, Parmesan, pepper, and salt. Stir the ingredients together until the cheese has melted, and the sauce is smooth. 4. Add the shaved Brussels sprouts to the sauce mixture and toss to coat with the sauce. Transfer the mixture into a baking dish and top with the reserved 2 tablespoons of grated Parmesan. 5. Bake the gratin for about 40-45 minutes, or until the center is bubbly and the top a golden brown. (Check the progress at the 30 minute mark; If the top or edges are browning too quickly, tent the baker loosely with aluminum foil.) 6. Meanwhile, while the Brussels sprouts bake, toast the nuts. Melt the remaining one tablespoon of butter. In a small bowl, toss the melted butter with the walnut pieces, cayenne, and sage. Spread out the coated nuts on a baking sheet or in a dry skillet. 7. Roast the walnuts, for about 6-8 minutes, tossing occasionally, to promote even roasting and avoiding burning. Or, if using a skillet, toast the nuts, stirring frequently, until the walnuts are lightly browned. Keep a close eye on the progress of the nuts, they brown quickly!

8. Top the baked Brussels sprout gratin with the roasted nuts and serve hot.