The Crispy Corner Always Goes First: 20 Scalloped Potatoes and Creamy Gratins for the Holiday Table

Every holiday table has one dish that people circle back to with a spoon when they think nobody is looking. In a lot of families, it is the scalloped potatoes, and the fight is always over the crispy brown corner. Grandma made hers in the same glass dish every Christmas, and Google searches for scalloped potatoes climb to their peak of the year right around that time. Here are the classics, the cheesy upgrades and a handful of vegetable gratins that make the table feel a little lighter..

Classic old-fashioned scalloped potatoes (and the au gratin question)

Scalloped or au gratin? Grandma used both names for the same dish, but there is a real difference. Classic scalloped potatoes bake thin slices in milk or cream, with no cheese at all. Au gratin adds cheese, and often breadcrumbs, for a browned, crunchy top. This old-fashioned version is the plain, creamy one: a little flour, butter, onion and milk, baked slow until the top turns golden. It is cheap, simple and feeds a crowd. Which one did your family call it?

You will need: 3 pounds russet or Yukon Gold potatoes (peeled, sliced 1/8 inch thick), 1 small onion (thinly sliced), 4 tablespoons butter, 1/4 cup flour, 3 cups whole milk, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, pinch of nutmeg, fresh thyme.

How to make it: Heat the oven to 375 F and butter a 9×13 dish. Melt the butter in a pot, whisk in the flour and cook 1 minute. Slowly whisk in the milk and cook until slightly thick. Season with salt, pepper and nutmeg. Layer a third of the potatoes and onion in the dish and pour over a third of the sauce. Repeat twice. Cover with foil and bake 45 minutes, then uncover and bake 30 to 40 minutes more until tender and golden. Rest 15 minutes.

Creamy au gratin potatoes, the cheesy cousin of scalloped potatoes

If you want cheese, this is your dish. Au gratin potatoes take the same thin slices, add cheddar and Gruyere between the layers, and finish with a buttery crumb topping that turns crisp in the oven. Slice the potatoes evenly so they cook at the same speed; a mandoline or the slicing side of a box grater helps. Let the dish rest before serving so the sauce can settle into creamy layers. Team scalloped or team au gratin?

You will need: 3 pounds Yukon Gold potatoes (sliced thin), 2 cups heavy cream, 1 cup whole milk, 2 cloves garlic (minced), 1 1/2 teaspoons salt, 1/2 teaspoon pepper, 1 1/2 cups shredded sharp cheddar, 1 cup shredded Gruyere, 1/2 cup breadcrumbs mixed with 2 tablespoons melted butter.

How to make it: Heat the oven to 375 F and butter a 9×13 dish. Warm the cream, milk, garlic, salt and pepper in a pot. Layer a third of the potatoes, a third of the cream and a third of each cheese. Repeat twice. Cover with foil and bake 45 minutes. Uncover, sprinkle the buttered crumbs on top and bake 25 to 30 minutes more until bubbling and deep golden. Rest 15 minutes.

Three-cheese garlic scalloped potatoes

This is the dressed-up cousin people ask you to bring every year. Cream cheese melts into the sauce for a silky texture, while Parmesan and mozzarella add a salty, stretchy top. A whole head’s worth of garlic sounds like a lot, but it turns sweet and mellow as it bakes. Serve it next to a holiday ham or a simple roast chicken. How much garlic is too much garlic in your house?

You will need: 3 pounds Yukon Gold potatoes (sliced thin), 3 tablespoons butter, 6 cloves garlic (minced), 3 tablespoons flour, 2 1/2 cups milk, 4 ounces cream cheese, 1 cup grated Parmesan, 1 1/2 cups shredded mozzarella, 1 teaspoon salt, 1/2 teaspoon pepper, parsley.

How to make it: Heat the oven to 375 F and grease a 9×13 dish. Melt the butter, cook the garlic 1 minute, then whisk in the flour. Whisk in the milk until thick, then the cream cheese, Parmesan, salt and pepper until smooth. Layer the potatoes and sauce in the dish. Cover and bake 50 minutes. Uncover, top with mozzarella and bake 25 minutes more until golden. Sprinkle with parsley.

Old-fashioned scalloped potatoes and ham, a supper in one dish

This is how many families stretch the leftover holiday ham. Diced ham goes between the layers of potatoes and creamy sauce, so every bite is salty, smoky and soft. It is a full supper with a green salad or a pan of green peas on the side, and it reheats beautifully for lunch. Searches for old-fashioned scalloped potatoes and ham have been climbing this fall, and it is easy to see why. Did your grandma make this the day after Easter or Christmas?

You will need: 2 1/2 pounds potatoes (sliced thin), 2 cups diced cooked ham, 1 small onion (diced), 4 tablespoons butter, 1/4 cup flour, 3 cups milk, 1 teaspoon salt (less if the ham is salty), 1/2 teaspoon pepper, 1 cup shredded cheddar (optional).

How to make it: Heat the oven to 350 F and butter a 9×13 dish. Make a sauce: melt the butter, cook the onion 3 minutes, whisk in the flour, then slowly add the milk and stir until thick. Season. Layer half the potatoes, half the ham and half the sauce. Repeat. Cover and bake 1 hour, then uncover, add the cheese if using, and bake 30 minutes more until tender and browned.

Slow cooker scalloped potatoes that free up the oven

On a holiday the oven is the busiest spot in the house. This version lets the slow cooker do the work while the turkey or ham roasts. The trick is to slice the potatoes thin and even, and to use a thicker sauce than usual, since nothing evaporates under the lid. Cook it on low so the bottom does not scorch. Would you trust the slow cooker with the holiday potatoes?

You will need: 3 pounds russet potatoes (sliced 1/8 inch thick), 1 onion (thinly sliced), 3 tablespoons butter, 1/4 cup flour, 2 cups milk, 1 cup chicken broth, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, 1 1/2 cups shredded cheddar, chives.

How to make it: Make the sauce: melt the butter, whisk in the flour, then whisk in the milk and broth and cook until thick. Season. Grease a 6-quart slow cooker. Layer a third of the potatoes and onion, a third of the sauce and a third of the cheese. Repeat twice. Cover and cook on low 6 to 7 hours or high 3 1/2 to 4 hours until tender. Top with chives.

French gratin dauphinois: just potatoes, cream and garlic

The French take on scalloped potatoes is proof that a few good ingredients go a long way. Gratin dauphinois uses no flour and, traditionally, no cheese. Thin potato slices are simmered in cream and milk with garlic and nutmeg, then baked until the top is golden and the inside is soft enough to cut with a spoon. Rub the dish with a cut clove of garlic first. It is rich, so small portions go a long way.

You will need: 2 pounds waxy potatoes (sliced 1/8 inch thick, not rinsed), 1 1/2 cups heavy cream, 1 cup whole milk, 2 cloves garlic (1 halved, 1 minced), 1 teaspoon salt, 1/4 teaspoon white pepper, pinch of nutmeg, 1 tablespoon butter.

How to make it: Heat the oven to 325 F. Rub a gratin dish with the cut garlic, then butter it. Put the potatoes, cream, milk, minced garlic, salt, pepper and nutmeg in a pot and simmer 10 minutes, stirring gently, until slightly thick. Pour into the dish and spread evenly. Bake 1 hour to 1 hour 15 minutes until golden and tender. Rest 15 minutes.

Spiral potato gratin that looks like a holiday centerpiece

Spiral potato dishes have pulled in millions of views online, and for good reason. Instead of laying the slices flat, you stand them on their edges in tight rows or spirals, so the tops get crisp like chips while the bottoms stay creamy. It takes about ten more minutes than a regular gratin, and it looks stunning on the table. Toss the slices in the seasoned cream first so every layer gets flavor. Would you try the spiral or stick with flat layers?

You will need: 3 pounds Yukon Gold potatoes (sliced 1/8 inch thick), 1 cup heavy cream, 2 cloves garlic (minced), 1 1/2 teaspoons salt, 1/2 teaspoon pepper, 1 tablespoon fresh thyme leaves, 1 cup grated Parmesan or Gruyere, 2 tablespoons melted butter.

How to make it: Heat the oven to 400 F and butter a round or oval baking dish. In a big bowl toss the potato slices with the cream, garlic, salt, pepper, thyme and most of the cheese. Stack the slices and stand them on their edges in the dish, in a spiral or tight rows. Pour over any leftover cream. Cover and bake 40 minutes. Uncover, brush with butter, add the rest of the cheese and bake 35 to 45 minutes more until crisp.

Make-ahead scalloped potatoes for a calm holiday morning

The best holiday trick is doing the work the day before. Assemble the whole dish, cover it tightly and chill it overnight; it goes straight into the oven the next day. Simmering the slices in the sauce first keeps them from turning gray in the fridge. Add 15 to 20 minutes to the baking time since the dish starts cold. Your future self will thank you on Christmas morning.

You will need: 3 pounds Yukon Gold potatoes (sliced thin), 2 cups whole milk, 1 cup heavy cream, 2 cloves garlic (minced), 1 1/2 teaspoons salt, 1/2 teaspoon pepper, 1 1/2 cups shredded Gruyere or white cheddar, 2 tablespoons butter.

How to make it: Simmer the potatoes with the milk, cream, garlic, salt and pepper in a large pot for 8 to 10 minutes, stirring gently, until just starting to soften. Spoon into a buttered 9×13 dish, layering in most of the cheese. Top with the rest. Cool, cover and refrigerate up to 24 hours. Bake at 375 F covered for 30 minutes, then uncovered 35 to 40 minutes until golden.

Sweet potato gratin with a crunchy pecan crumb

Not everyone at the table wants marshmallows on their sweet potatoes. This gratin is the grown-up answer: thin sweet potato slices baked in cream with a little thyme and a pinch of nutmeg, then covered with a buttery pecan and brown sugar crumble. It is sweet and savory at the same time, and it looks beautiful in a white dish. Marshmallow team or pecan team?

You will need: 2 1/2 pounds sweet potatoes (peeled, sliced 1/8 inch thick), 1 1/2 cups heavy cream, 1 teaspoon fresh thyme, 1 teaspoon salt, pinch of nutmeg. Topping: 3/4 cup chopped pecans, 1/3 cup brown sugar, 1/3 cup flour, 4 tablespoons cold butter.

How to make it: Heat the oven to 375 F and butter a baking dish. Layer the sweet potato slices, seasoning lightly with salt, thyme and nutmeg as you go. Pour the cream over. Cover and bake 40 minutes. Rub the pecans, brown sugar, flour and butter together into crumbs. Uncover the dish, scatter on the topping and bake 20 to 25 minutes more until golden and crunchy.

Butternut squash gratin with sage and Parmesan

Butternut squash brings the colors of fall to the table. Thin slices or chunks of squash bake under cream, crispy sage leaves and a Parmesan crust, and the edges caramelize while the middle turns soft and sweet. Buy pre-cut squash to save time and your knuckles. It is a lovely side for turkey and a filling main dish for a meatless night with a big salad.

You will need: 1 large butternut squash (about 3 pounds, peeled and thinly sliced or cubed), 1 cup heavy cream, 2 cloves garlic (minced), 10 fresh sage leaves (chopped), 1 teaspoon salt, 1/2 teaspoon pepper, 1 cup grated Parmesan, 1/2 cup crumbled feta or goat cheese (optional).

How to make it: Heat the oven to 400 F and butter a baking dish. Toss the squash with the garlic, sage, salt and pepper and spread in the dish. Pour the cream over and cover with foil. Bake 35 minutes. Uncover, scatter the Parmesan and the crumbled cheese on top and bake 20 to 25 minutes more until golden and bubbly.

Cauliflower and leek gratin with white cheddar

This is the gratin for anyone who wants something lighter that still feels creamy and cozy. Cauliflower florets and soft, buttery leeks bake in a light cheese sauce under a crisp top. It tastes a lot like scalloped potatoes, with a lot more vegetables. Make sure you wash the leeks well, since dirt hides between the layers. Would anyone at your table guess it is cauliflower?

You will need: 1 large head cauliflower (cut into florets), 2 leeks (white and light green parts, sliced and washed), 3 tablespoons butter, 3 tablespoons flour, 2 cups milk, 1 1/2 cups shredded sharp white cheddar, 1 teaspoon Dijon mustard, salt and pepper, 1/2 cup panko.

How to make it: Heat the oven to 400 F. Boil the cauliflower 4 minutes and drain well. Cook the leeks in the butter 6 minutes until soft. Stir in the flour, then the milk, and cook until thick. Off the heat stir in 1 cup of cheese, the mustard, salt and pepper. Fold in the cauliflower, spoon into a dish, top with the rest of the cheese and the panko. Bake 25 to 30 minutes until golden.

Broccoli cheddar gratin kids will actually eat

If you want a green vegetable to disappear as fast as the scalloped potatoes at a holiday dinner, cover it in cheddar. This gratin is like broccoli cheese casserole without the canned soup: tender florets in a homemade cheese sauce with a buttery cracker crumb on top. It is quick, it travels well to potlucks and it reheats well. Quick poll: A) broccoli with cheese, B) broccoli plain, C) skip the broccoli, D) only if there is cracker topping.

You will need: 1 1/2 pounds broccoli florets, 3 tablespoons butter, 3 tablespoons flour, 2 cups milk, 2 cups shredded sharp cheddar, 1/2 teaspoon garlic powder, salt and pepper, 1 cup crushed butter crackers mixed with 2 tablespoons melted butter.

How to make it: Heat the oven to 375 F. Steam or boil the broccoli 3 minutes and drain. Melt the butter, whisk in the flour, then the milk, and cook until thick. Stir in 1 1/2 cups of the cheese, the garlic powder, salt and pepper. Mix with the broccoli and spread in a buttered dish. Top with the rest of the cheese and the cracker crumbs. Bake 25 minutes until bubbling.

Creamed spinach gratin, steakhouse style

Steakhouses have served creamed spinach next to a big steak for generations, and the gratin version adds a crunchy, buttery crumb on top. Frozen chopped spinach works perfectly here; just squeeze it very dry in a clean towel so the sauce stays thick. A little nutmeg is the old-school secret. It is a rich side that goes well with prime rib, ham or a simple roast chicken.

You will need: 2 bags (16 oz each) frozen chopped spinach (thawed and squeezed dry), 3 tablespoons butter, 1 small onion (minced), 2 cloves garlic (minced), 3 tablespoons flour, 1 1/2 cups milk, 4 ounces cream cheese, 1/2 cup grated Parmesan, pinch of nutmeg, salt and pepper, 1/2 cup panko with 1 tablespoon melted butter.

How to make it: Heat the oven to 375 F. Melt the butter and cook the onion and garlic 4 minutes. Whisk in the flour, then the milk, and cook until thick. Stir in the cream cheese, Parmesan, nutmeg, salt and pepper until smooth. Fold in the spinach. Spread in a small buttered dish, top with the buttered panko and bake 20 to 25 minutes until golden.

Cabbage gratin, the budget side nobody expects to love

A head of cabbage costs very little and feeds a family, and baking it under cream and cheese turns it sweet, soft and rich. This old European farmhouse dish is a great swap for scalloped potatoes when potato prices or carbs are on your mind. Cook the cabbage briefly before it goes in the dish so it does not water down the sauce. Have you ever had cabbage that tasted this good?

You will need: 1 medium green cabbage (cored and cut into thin wedges or ribbons), 3 tablespoons butter, 1 onion (sliced), 1 cup heavy cream, 1/2 cup chicken broth, 1 teaspoon salt, 1/2 teaspoon pepper, pinch of nutmeg, 1 1/2 cups shredded Gruyere or Swiss, 1/2 cup breadcrumbs.

How to make it: Heat the oven to 400 F. Boil the cabbage 4 minutes and drain very well. Cook the onion in the butter until soft. Mix the cream, broth, salt, pepper and nutmeg. Layer the cabbage and onion in a buttered dish, pour the cream over and top with the cheese and breadcrumbs. Bake 30 to 35 minutes until bubbling and golden.

Celery root gratin with thyme

Celery root, also called celeriac, is the knobby, funny-looking vegetable many people walk right past at the store. Peel it and you get a pale, creamy root that tastes like a mild mix of celery and parsley. Sliced thin and baked in cream, it makes an elegant, lower-carb stand-in for scalloped potatoes for a holiday plate. Use a sharp knife or a vegetable peeler to remove the thick skin. Would you try it?

You will need: 2 medium celery roots (about 2 1/2 pounds, peeled and sliced 1/8 inch thick), 1 1/2 cups heavy cream, 1/2 cup milk, 2 cloves garlic (minced), 2 teaspoons fresh thyme, 1 teaspoon salt, 1/2 teaspoon pepper, 1 cup grated Gruyere.

How to make it: Heat the oven to 375 F and butter a baking dish. Warm the cream, milk, garlic, thyme, salt and pepper. Layer the celery root slices in the dish, pouring some cream over each layer. Cover and bake 40 minutes. Uncover, top with the cheese and bake 20 to 30 minutes more until tender and golden.

Fennel and Parmesan gratin

Fennel looks like a pale bulb with feathery tops, and it tastes lightly of licorice when raw. Bake it, though, and the flavor turns sweet, mild and buttery. Halved or sliced fennel under cream and lots of Parmesan makes a fast side for fish, pork or a holiday roast. Save the feathery fronds and chop them over the top for color. Have you ever cooked with fennel before?

You will need: 3 fennel bulbs (trimmed, halved or cut into thick wedges, fronds saved), 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, 3/4 cup heavy cream, 1 cup grated Parmesan, 1/4 cup breadcrumbs, 1 tablespoon butter.

How to make it: Heat the oven to 400 F. Simmer the fennel in salted water 8 minutes and drain well. Arrange in an oiled baking dish and season with salt and pepper. Pour the cream over, then cover with the Parmesan and breadcrumbs and dot with butter. Bake 25 to 30 minutes until golden and bubbling. Sprinkle with chopped fronds.

Turnip gratin, an old Southern side made creamy

Turnips were on Southern tables long before they became trendy, usually boiled with their greens. Baked in a garlicky cream with Parmesan, they turn tender and mild, with just a little peppery bite. Smaller turnips are sweeter and less woody, so pick ones about the size of a tennis ball. It is a smart, low-cost swap when you want something different from scalloped potatoes this year.

You will need: 2 pounds small turnips (peeled and sliced 1/8 inch thick), 1 cup heavy cream, 1/2 cup milk, 2 cloves garlic (minced), 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon fresh thyme, 3/4 cup grated Parmesan, 1/2 cup shredded mozzarella.

How to make it: Heat the oven to 375 F and butter a baking dish. Warm the cream, milk, garlic, salt, pepper and thyme. Layer the turnips in the dish, sprinkling a little Parmesan between layers. Pour over the cream. Cover and bake 35 minutes. Uncover, add the rest of the Parmesan and the mozzarella, and bake 20 to 25 minutes more until tender and browned.

Leek gratin, the side dish that tastes like French onion soup

Leeks are mild, sweet members of the onion family, and they become silky and rich when baked. This gratin tastes a little like the cheesy top of a bowl of French onion soup. Cut the leeks lengthwise and rinse them under running water to wash out hidden grit. For more cozy ideas, browse our potato side dishes for every holiday plate. Which do you love more: onions or leeks?

You will need: 6 large leeks (white and light green parts, halved lengthwise and washed), 2 tablespoons butter, 1 cup heavy cream, 1/2 teaspoon salt, 1/4 teaspoon pepper, pinch of nutmeg, 1 cup shredded Gruyere, 1/4 cup breadcrumbs.

How to make it: Heat the oven to 375 F. Simmer the leeks in salted water 8 minutes until tender, then drain very well on towels. Lay them in a buttered dish in one layer. Mix the cream, salt, pepper and nutmeg and pour over. Top with the Gruyere and breadcrumbs and dot with butter. Bake 25 to 30 minutes until bubbling and golden.

Zucchini and tomato gratin for a lighter holiday plate

When the rest of the menu is heavy, this bright gratin is a welcome sight. Rounds of zucchini and tomato are layered with onion, herbs and a little cheese, then baked until the tomatoes are jammy and the top is golden. It works with winter grocery-store zucchini and canned tomatoes too. It is also a good dish for guests who want something lighter on their plate.

You will need: 2 medium zucchini (sliced into rounds), 4 Roma tomatoes (sliced), 1 onion (thinly sliced), 2 tablespoons olive oil, 2 cloves garlic (minced), 1 teaspoon dried Italian herbs, 1 teaspoon salt, 1/2 teaspoon pepper, 1 cup shredded mozzarella, 1/2 cup grated Parmesan.

How to make it: Heat the oven to 375 F. Cook the onion and garlic in 1 tablespoon oil until soft and spread in a baking dish. Arrange the zucchini and tomato slices on top in overlapping rows. Drizzle with the rest of the oil and season with herbs, salt and pepper. Bake 30 minutes. Top with both cheeses and bake 15 minutes more until golden.

Clean-out-the-fridge vegetable gratin, made like scalloped potatoes

Here is the last slide and maybe the most useful one. Any mix of vegetables works: half a bag of carrots, a few peppers, that broccoli stem, the last of the mushrooms. Bake them in a simple cheese sauce and nobody will know it started as leftovers. It is the same idea as Grandma’s scalloped potatoes: thin, even pieces, a creamy sauce and a golden top. Which gratin are you making first this holiday?

You will need: 6 cups mixed vegetables (sliced or chopped small: carrots, peppers, zucchini, mushrooms, broccoli, onions), 2 tablespoons olive oil, salt and pepper, 3 tablespoons butter, 3 tablespoons flour, 2 cups milk, 1 1/2 cups shredded cheese, 1/2 cup breadcrumbs.

How to make it: Heat the oven to 400 F. Toss the vegetables with oil, salt and pepper and roast 15 minutes. Meanwhile melt the butter, whisk in the flour, then the milk, and cook until thick. Stir in 1 cup of cheese. Mix the sauce with the vegetables, spread in a baking dish and top with the rest of the cheese and the breadcrumbs. Bake 20 to 25 minutes until bubbly.