Gratin

A gratin is the golden, epicurean crust that forms on the surface of savory baked or broiled dishes. Pungent Gruyère makes a genial topping that acts as a protective layer, preventing the potatoes from drying out.

Marshmallows need not apply: This gratin gets a savory Parmesan cheese topping.

One of the great blue cheeses of the world, real English Stilton transforms potatoes au gratin into something extraordinary.

Haricots verts (small, thin French green beans) would also be nice as a side dish, but regular green beans would be fine, too.

Cheese production increased in the nineteenth century when dairy cooperatives were formed in Minnesota and Wisconsin; now, that area of the country is known for making outstanding cheese. In this recipe, white cheddar goes into a rich and creamy potato gratin that is a great substitute for — or, at a particularly lavish feast, a fine accompaniment to — mashed potatoes.

Can be prepared in 45 minutes or less.

Leeks, shallots, onions and garlic combine to make a rich, delicious side dish.

Can be prepared in 45 minutes or less.

Potato gratin is, of course, the traditional side dish with roast beef, and this version is just right for a special occasion. Adding flavor are typical steak house ingredients, like mushrooms, garlic and herbs. Place a baking sheet in the oven on the rack below the gratin to catch any liquids that may bubble over.