Gratin

These creamy potatoes would be a welcome addition to any meal. Leftovers reheat nicely in the microwave.

Editor's note: This recipe is adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland. The French regard rutabaga as animal feed, but the Irish know better and use it in numerous beloved dishes. In this recipe, the root vegetable's sweet starchiness is the perfect foil for smoked mackerel, another ingredient for which the Irish have great respect.

Traditionally piped through a pastry bag into rosettes to garnish a roast, this classic French potato mixture is here transformed into a rich casserole that can be prepared in advance and is still the perfect match for a prime rib roast.

IMPROV: For a milder, creamier version, use a blend of Parmesan and Fontina instead of all Parm. (Semolina flour is sold at some supermarkets, Italian markets, and specialty foods stores.)

Who says a gratin has to arrive on the table in a baking dish? In this version, the potatoes, spices, and cheese are layered and baked in a springform pan, giving the dish a cake-like look.

Parsnips, celery root, and sweet potatoes bring depth to this unfussy gratin. Best of all, it requires no "arranging"—you just spread the root vegetables in the baking dish.

Chef-owner Shawn McClain of Custom House restaurant in Chicago created this recipe for Epicurious's Wine.Dine.Donate program.

Tortino di patate This dish—which may be the ideal marriage of potatoes and cheese—shows that luxury ingredients like Parmigiano-Reggiano are often at their best when presented in the most straightforward way.

This hearty gratin resembles a savory bread pudding. Tomatoes, aromatic basil, and parmesan cheese give it an Italian flair.

Think macaroni and cheese — only ten times better. This sophisticated version combines the nuttiness of Gruyère with the intense flavor of parmesan, juicy poached chicken, and a crisp, cheesy crust. If you're short on time, feel free to use cooked rotisserie chickens (see cooks' note, below). In that case, though, don't add salt to the sauce, as the stock made from the rotisserie chickens will already be salty.

Tender, rich, and browned on top, this easy potato gratin gets loads of flavor from a very minimal amount of blue cheese that is added at the last minute.

There's not much cheese in this gratin — the better to let the perfectly ripe summer peppers and tomatoes, cooked just enough to intensify their flavors, sing.

This bubbly dessert gratin is a variation of the one I learned to make at Al Forno in Providence, Rhode Island. We baked it to order in the infernally hot pizza oven (700-plus degrees) until the berries popped open in the cream and the top glazed to a golden brown crust. But you don't need a pizza oven yourself. Your home oven set to 450°F is just fine. It just takes a few minutes longer.