11 Autumn Gratin Recipes for Cozy, Cheesy Fall Dinners

11 recettes de gratins d'automne qui ont tout bon

The gratin has earned its place at the autumn table for a simple reason: it is easy to make, endlessly customizable, and it has already proven itself at countless meals. Once you understand the basic method, an autumn version becomes something you can build around whatever the season is offering.

The method is short. Choose your favorite ingredients, cut them into slices, and arrange them in a buttered gratin dish. Stack the slices in layers, in a precise order or in no order at all.

Between each layer, you can add crème fraîche, cheese, or both for extra indulgence. Then the dish goes into the oven and cooks until a fine golden crust forms on the surface.

For a crispier finish, add one last layer of grated cheese or breadcrumbs on top.

Seasonal produce is the heart of it. Potatoes, carrots, sweet potatoes, beets, cabbage, squash, and endives all belong to autumn, and they bring a warm palette to the table while pleasing vegetarians without limiting anyone. The dish is not limited to vegetables either.

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Chicken pieces, ground meat, or fish can join the layers, and mushrooms such as cèpes, button mushrooms, and chanterelles are always welcome. Spices and fresh herbs chosen to your taste complete the dish.

The eleven recipes below show how far that formula stretches, from a three vegetable gratin in autumn colors to a bourbon sweet potato gratin that brings the holidays forward. The collection is adapted from Elle à Table’s selection of 11 recettes de gratins d’automne.

A gratin is less a recipe than a method: layer, enrich, bake, and let the surface turn golden.

Gratin aux trois légumes

Parsnips, beets, and sweet potato give this gratin its unmistakable autumn colors. Parsnips bring a soft sweetness, beets add earthy depth and a ruby streak through the layers, and sweet potato holds everything together with a creamy texture.

Slice the vegetables thinly and evenly so the layers bake at a similar pace, then stack them in your buttered dish. A little cream between the layers keeps the whole thing tender, and a final scattering of grated cheese gives you that golden surface.

Serve it as a main course for a vegetarian dinner, or beside roast chicken when you want a heartier plate.

Gratin de pommes de terre au cheddar

Potatoes and cheddar are the reliable pair here, and the technique makes the difference. The potatoes are arranged in layers, with your favorite cheeses spread between each layer rather than piled only on top.

That way every forkful carries melted cheese instead of saving it all for the surface. Sharp cheddar holds its flavor through the bake, while a milder melting cheese softens the edges.

For a similar cheesy approach in another format, see our Creamy Baked Mac and Cheese. This is the gratin that puts everyone at the same table, which is why it tends to disappear first.

Gratin de légumes racines au livarot

This one comes from the publication’s own recipe collection, and the title tells you almost everything: root vegetables and Livarot. Root vegetables, whether carrots, parsnips, turnips, or simply what you have on hand, turn sweet and tender in the oven.

Livarot is a washed rind cheese from Normandy with a pronounced, pungent character that softens considerably once it melts into the layers. It is not a shy cheese, so it stands up to earthy roots without disappearing.

Keep the slices thin, layer them with care, and let the oven do the rest. If you love bold cheeses, start here.

Gratin de courge musquée

Leeks, butternut squash, fresh sage, roasted nuts, and a hint of nutmeg are the defining elements of this gratin. The squash turns silky in the oven, leeks soften into sweetness, and sage keeps the whole dish from tipping too far toward sweet.

Roasted nuts scattered over the top add crunch against the tender layers, and the nutmeg stays a quiet background note rather than a dominant flavor. It is a good choice for a vegetarian centerpiece in October or November.

For another squash preparation with a cheesy top, try our Cheesy Baked Yellow Squash Rounds.

Gratin de patate douce et romarin

Sweet potato and rosemary are the whole idea, and they work because the two flavors pull in opposite directions. The sweet potato is naturally sugary and soft, while rosemary arrives fresh, piney, and savory. Together they taste like the season without any added sweetness.

Layer the sliced sweet potato in your dish, tuck rosemary through the layers, and add cream or cheese as you go. The result is a gratin that feels rich but stays balanced.

Serve it with roast pork, sausages, or a simple green salad for a weeknight dinner that still feels like a treat.

Gratin de choux de Bruxelles

The winning combination is straightforward: Brussels sprouts, grated cheese, and bacon. Brussels sprouts can be polarizing on their own, but baked under a blanket of cheese with bacon in the mix, they lose the bitterness people object to and pick up a deep, savory edge.

Halve the sprouts so they sit flat in the dish and catch the cream or sauce between them. The bacon can be scattered between the layers or saved for the top, where it crisps against the cheese.

Serve it as a side for a holiday table or a Sunday roast, and expect second helpings from people who claim not to like sprouts.

Gratin de chou fleur

An easy recipe and an ideal side dish, this cauliflower gratin is the kind of thing you make on a Tuesday and then again on a holiday.

Cauliflower is mild, so it takes on whatever cheese and seasoning you give it, and its florets hold their shape while the cream softens around them.

Keep the preparation simple with a creamy base and a generous cheese topping, then let the oven bring out the golden edges. It pairs well with roasted meats, and it is forgiving enough to assemble ahead.

Add a pinch of nutmeg or a spoonful of mustard if you want a little more depth.

Gratin de pommes de terre

Potatoes and cheese make a classic combination, and this is the version that melts in the mouth. Thin slices, a slow bake, and enough cream or cheese between the layers turn humble potatoes into something luxurious.

The top should turn deep golden while the center stays soft enough to cut with a spoon. Choose a waxy potato if you want the slices to hold their shape, or a floury variety if you prefer a softer, more collapsed texture.

Serve it next to roast chicken, braised beef, or a simple salad, and let the pan come to the table.

Gratin de courge musquée, pomme et saucisses

With pieces of fennel, caramelized onions, and Italian sausages, this squash and apple gratin will not go unnoticed. The squash and apple both soften into sweetness, the fennel adds an aromatic note, the caramelized onions bring deep savoriness, and the sausage turns the dish into a full meal rather than a side.

It is the most complete recipe on this list, and a good one for a cold evening when you want something substantial. Serve it with crusty bread to catch what is left in the dish, or with a sharp green salad to cut the richness.

Gratin de patates douces et Bourbon

This sweet potato gratin with bourbon, bacon, and pecans brings the festive season earlier than expected. The bourbon warms the sweet potato without overwhelming it, bacon adds salt and smoke, and pecans give the top a toasted crunch.

It is rich, and it is meant to be, which makes it a natural fit for Thanksgiving or any celebration dinner where you want a dish that feels special.

Bake it until the top is deeply golden and the layers are tender all the way through. A little goes a long way, so serve generous but not enormous portions.

Gratin de poulet et patate douce

For a healthy and tasty meal, chicken, sweet potato, and Brussels sprouts are combined in a gratin dish and baked. This is the recipe to reach for when you want a gratin that works as dinner rather than a side.

The chicken adds protein, the sweet potato brings softness and sweetness, and the Brussels sprouts keep the plate balanced and seasonal. Layer everything in the dish, add your cream or cheese, and let the oven bring it together until the top turns golden.

It is a complete meal in one dish, which makes it a practical choice for busy weeknights.