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Potato Leek Gratin

Layer thinly sliced potatoes in a gratin dish, and then take your time sautéing the leeks, letting them turn a little golden and crisp around the edges,...

Author: Melissa Clark

Potato Salad With Dijon Vinaigrette

There's nothing complicated about this potato salad - it's really just boiled red potatoes tossed with a simple Dijon mustard vinaigrette and a generous...

Author: William Norwich

Julia Child's Provençal Potato Gratin

Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that...

Author: Julia Moskin

Sweet Potato and Gruyère Gratin

This rich, cheese-laden gratin is a more savory take on the usual Thanksgiving sweet potato casserole, with sage and rosemary giving it an herbal bite....

Author: Melissa Clark

Potato and Swiss Chard Gratin

Jim Leiken, the executive chef at DBGB Kitchen & Bar, cooked us this hearty, rustic dish of fork-tender potatoes, Swiss chard and bubbling Gruyère that...

Author: Elaine Louie

Cheesy Hasselback Potato Gratin

This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J. Kenji López-Alt, has been engineered...

Author: Emily Weinstein

Corn Bread Sausage Stuffing

Fresh herbs enhance any basic stuffing, like this recipe based on cornmeal. You may want to add toasted nuts, like chestnuts, pecans or walnuts. It can...

Author: Pierre Franey

Fresh Corn and Zucchini Casserole

Author: Pierre Franey

Baked Spinach Rice

...

Author: David Tanis

Spinach and Brown Rice Casserole

Author: Jane E. Brody

Homemade Green Bean Casserole

If you think you don't like green bean casserole, withhold judgment until you've tried this entirely from-scratch version. It has all the classic elements...

Author: Sarah Jampel

Orange Scented Sweet Potato Gratin With Apple and Pear

The vegetarians and vegans at your table will love this, but so will the meat eaters. Orange is a flavor that complements sweet potatoes, and the walnut...

Author: Martha Rose Shulman

Swedish Style Potatoes au Gratin

Author: Robert Farrar Capon

Two Potato Gratin

This simple recipe allows the richness of potatoes and cream to shine through unadorned, and it is easily assembled. A gratin dish is not necessary; try...

Author: Amanda Hesser

Gratin of Sweet Potatoes

Author: Florence Fabricant

Quinoa and Carrot Kugel

A request from a reader for a quinoa and carrot kugel inspired this week of recipes. I have no idea if this caraway-scented version resembles the kugel...

Author: Martha Rose Shulman

Tamale Pie

To accommodate the time constraints of modern life, more and more Thanksgiving dinner hosts are proposing potluck. The change has caused a subtle shift...

Author: Molly O'Neill

Baked Corn Casserole

Author: Denise Landis

Country Sausage And Sage Dressing

Author: Craig Claiborne With Pierre Franey

Corn and Vegetable Gratin With Cumin

This pretty gratin is not as rich as it tastes. I blend the kernels from one of the ears of corn with eggs and milk for a sweet, rich custard that holds...

Author: Martha Rose Shulman

Brioche Stuffing With Chestnuts and Figs

This luxurious vegetarian stuffing recipe from Daniel Humm, the chef of Eleven Madison Park and NoMad in New York, came to The Times in 2010 when the Well...

Author: Tara Parker-Pope

Green Tomato and Swiss Chard Gratin

This is a very comforting and pretty main dish with several layers of good flavor.

Author: Martha Rose Shulman

Oyster Sage Dressing

Author: Molly O'Neill

Sweet Potato Casserole

This version of the classic Thanksgiving side dish forgoes the traditional marshmallow topping for a generous sprinkle of brown sugar, butter and pecans....

Author: Marian Burros

Oyster and Rice Dressing

Author: Craig Claiborne

Mirliton, Andouille and Shrimp Dressing

This is a typical Thanksgiving dish in southern Louisiana.

Author: Kim Severson

Roasted Portobello And Potato Gratin

"People dismiss gratins as being old- fashioned, but that's exactly what I like about them," the chef Eric Ripert told The Times in 2002. "They're not...

Author: Florence Fabricant

Fresh Bread Stuffing

Author: Mark Bittman

Gratin of Pumpkin And Potatoes

Author: Florence Fabricant

Wild Rice And Oyster Dresssing

Author: Marian Burros

Corn Bread and Squash Stuffing

Author: Mark Bittman

Garden Vegetable Gratin

A layered potato casserole, a gratin is a French dish named for both the technique and the dish it's baked in: a fairly shallow, oval, oven-safe baking...

Author: Tara Parker-Pope

Onion Bread Pudding With Corn

Author: Florence Fabricant

Leek Casserole

Author: Amanda Hesser

Laura Bush's Cornbread Dressing

Author: The New York Times

Rice and Nut Stuffing

Author: Mark Bittman

Corn Bread Dressing

Author: Craig Claiborne

Wild Rice With Sausage

Author: Marian Burros

Corn Bread Stuffing

Author: Molly O'Neill

Corn Pudding

Author: Molly O'Neill

Southwestern Cornbread Stuffing

Author: Florence Fabricant

Poireaux au gratin (Leeks au gratin)

Author: Craig Claiborne And Pierre Franey

Savory Potatoes

Author: Robert Farrar Capon

Oyster, Bread and Spinach Stuffing

Author: Suzanne Hamlin

Apple Walnut Stuffing

Author: Nancy Arum