Gratin

Use leftover ham or good-quality ham from the deli counter in this dish.

This gratin, which is delicious with roast chicken or pork chops, employs a favorite technique: cooking vegetables covered with a round of parchment paper placed directly on them, rather than with a lid. This low-tech method allows just enough steam to escape while keeping the vegetables—leeks, in this case—perfectly moist. A bit of lemon zest helps balance the gratin's richness.

Here's an updated version of a classic comfort-food casserole.

This gratin is more elegant than your usual broccoli and cheese casserole, thanks to a custardy base and plenty of parmesan.

In an attempt to simplify hash browns, we spread superthin slices of buttered Yukon Golds in a casserole and baked them in the oven. They came out equal parts tender spuds and crisp golden top—a delicious cross between scalloped potatoes and homemade chips.

Luscious and satisfying—a little goes a long way. Make the gratin up to one day ahead. Before serving, cut it into pieces and rewarm in the oven.

Instead of traditional baked pasta, we broiled mozzarella-topped penne and sausage to get that bubbly melted cheese everyone loves, minus a lot of oven time.

In Mexican cuisine, rajas refers to thin strips of roasted chiles. Although they commonly spice up everything from stews to tamales, rajas are best when adding a kick to creamy dishes. Here, forest-green poblanos lend a mild, almost fruity heat to a potato gratin.

With golden cheese that yields to an abundance of roasted vegetables, this gratin is an ideal side dish, but it really doesn't need anything more than a green salad to make it a satisfying dinner.

Capers, a common ingredient in traditional Sicilian cooking, give this gratin a tangy, briny flavor. Serve alongside whole roasted fish, roast pork, or sautéed chicken breasts.

There's no question: If meatloaf, then potatoes. These have all the comfort of mashed, but with a nice texture from the potato slices and from being baked in cream. And they can go in the oven along with the meatloaf, so dinner will be ready all at once.

Potatoes aren't a backbone starch in the South, but they're one vegetable, notes Miss Lewis, that is good in all seasons.

The Italian answer to a French gratin: a dish baked with a crispy cheese (as in this recipe) or breadcrumb topping.

A hit of coarse-grain mustard and a topping of toasted parmesan crumbs transform creamed onions from a sleepy staple into an exciting side that can hold its own.

Squash is often sold already peeled and seeded, making this recipe even easier.

Over-the-top delicious.

Pan-roasting gives these paper-thin slices of turnip—a study in richness and lightness—a delicate sweetness.

Editor's note: The recipe and introductory text below are adapted from Molto Italiano by Mario Batali. It's part of a special menu created by Lidia Bastianich and Mario Batali for Epicurious's Wine.Dine.Donate program. Tortiera di Patate This is the Italian version of spuds au gratin. There is no cream or milk, but with the creamy texture of the pecorino and the pleasing crunch of the bread crumbs, it is definitely comfort food.

This recipe was created by chef Michael Kornick of MK Restaurant in Chicago. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.