Sarra Ina Garten gratin recipes are all about layering vegetables or seafood with cream, cheese, and crispy breadcrumb toppings, then baking until golden and bubbling. This collection covers her best gratins from classic spinach and cauliflower to elegant scallops and a rich seafood version with lobster.
1. Tomato Gratin
Ripe tomato slices layered in a baking dish and topped with fresh breadcrumbs, Parmesan, garlic, parsley, thyme, and olive oil, then baked until golden and crispy on top. The tomatoes soften underneath and release their juices into the crust. Ready in just 35 minutes with barely any prep.
2. Eggplant Gratin
Sliced eggplant layered with a savory tomato sauce made from crushed tomatoes, garlic, tomato paste, and oregano, then topped with grated Gruyère and Parmesan. The eggplant turns silky and tender while the cheese melts into a bubbly, golden crust. Takes about an hour and a half but most of that is hands-off oven time.
3. Root Vegetable Gratin
Layered thin slices of sweet potatoes, Yukon Gold potatoes, parsnips, and turnips baked in a rich mixture of heavy cream, whole milk, garlic, and grated Gruyère until tender and bubbling. The Parmesan on top turns deeply golden while the cream thickens into a savory custard around every layer. About an hour and 25 minutes for a side that feeds a holiday table.
4. Spinach Gratin
Five pounds of fresh spinach cooked down with butter, onion, garlic, flour, milk, heavy cream, Parmesan, and Gruyère, then baked with crispy Panko breadcrumbs on top. A pinch of nutmeg adds warmth without being obvious, and the cheese sauce stays creamy underneath the crunchy topping. Done in about 45 minutes and one of her most requested holiday sides.
5. Zucchini Au Gratin
Tender zucchini slices sautéed with onion, garlic, nutmeg, and heavy cream, then topped with Gruyère and Parmesan breadcrumbs and baked until bubbly and browned. The cream thickens into a rich sauce while the zucchini stays soft and silky underneath. Ready in about 40 minutes from a French-inspired recipe in her Barefoot in Paris cookbook.
6. Scallop Gratin
Plump sea scallops baked with a crispy topping of Panko breadcrumbs, melted butter, olive oil, Parmesan, garlic, parsley, and fresh thyme until golden and sizzling. A splash of white wine in the dish keeps the scallops tender and juicy underneath the crust. Done in just 30 minutes for an elegant starter or light main.
7. Onion and Fennel Soup Gratin
Caramelized onions and fennel simmered with garlic, white wine, stock, thyme, and bay leaf, then ladled into bowls and topped with thick slices of baguette and a generous layer of melted Gruyère. The cheese bubbles and browns under the broiler while the soup stays rich and savory underneath. About an hour and 15 minutes for her twist on classic French onion soup.
8. Potato-Fennel Gratin
Thinly sliced potatoes and fennel layered with cream and baked low and slow for about an hour and 45 minutes until the potatoes are completely tender and the top turns deeply golden. The fennel adds a subtle anise sweetness that makes this more interesting than a standard potato gratin. Feeds 10 and holds well for a dinner party.
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9. Cauliflower Gratin
Whole cauliflower florets blanketed in a creamy béchamel sauce made with butter, flour, milk, and Gruyère, then topped with breadcrumbs and more cheese before baking until browned and bubbly. The sauce clings to every floret while the breadcrumb crust stays crispy on top. A rich, savory French side from her Barefoot in Paris cookbook.
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10. Parmesan Fennel Gratin
Fennel wedges braised in chicken stock and white wine until tender, then topped with a buttery Panko crust mixed with Parmesan, parsley, and lemon zest and baked at 425 degrees until golden and crunchy. The braising step makes the fennel silky and sweet before the crispy topping goes on. A two-step process that gives you the best of both textures.
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11. Seafood Gratin
Shrimp, halibut, and cooked lobster nestled into individual gratin dishes with a rich saffron cream sauce, sautéed leeks, carrots, and a breadcrumb topping. Baked until golden and bubbly, each dish is an elegant main course with tender seafood in every bite. One of her most impressive dinner party recipes from the Barefoot Contessa at Home cookbook.
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12. Bay Scallop Gratin
Sweet bay scallops baked in individual gratin dishes with a garlic butter topping, white wine, and a squeeze of fresh lemon juice until golden and sizzling in just 10 to 12 minutes. A quick pass under the broiler makes the crust extra crispy and browned. Served with crusty French bread to soak up the buttery pan juices.
