Gratin

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.

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

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.

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.

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.

No other vegetable signals spring like asparagus. In this recipe, it makes for a rich, creamy side dish that's beyond delicious. We love it with a simple roast chicken.

In this easy dish, a little bit of almondy custard dresses up fresh fruit, making it special for company while preserving its pure goodness.

We think of this gratin as a vegetable-driven version of everyone's favorite, mac and cheese. The nutty, sweet undertones of cauliflower are particularly suited to meld with the tangy, salty Cheddar and the spicy horseradish.

We weren't sure what would result from pouring an egg-and-yogurt mixture over a gratin of potatoes. The answer? A thin layer of tangy custard that just melts into the gratin. Like a much more sumptuous version of the sour-cream-topped baked potato, this dish is a welcome change of pace.

Great-tasting ingredients add up to a thoroughly satisfying meatless entrée that's perfect for a cool autumn evening.

(TORTINO DI PATATE ALLA PARMIGIANA) Gratins made from potatoes and other vegetables have long been a part of the country cooking around Parma. Here's a rich one that takes advantage of a star ingredient: Parmesan cheese. The dish is often served during Lent or on other meatless days.