7 Vegetable Gratin With Cream, Cheese and Breadcrumbs Christmas Dinner Recipes

As we approach the holiday season, I find myself thinking about the side dishes that elevate our Christmas dinner. Vegetable gratins, with their creamy textures and cheesy flavor, are comfort food at its finest. I want to share seven of my favorite recipes that bring together seasonal vegetables, rich sauces, and crunchy breadcrumbs. Each offers a unique twist that could make your festive table even more inviting. Let’s explore these tempting options together.

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Classic Potato Gratin With Cream and Gruyère

Classic Potato Gratin with Cream and Gruyère is a rich and comforting dish that makes a perfect side for any festive Christmas dinner. Layered with thinly sliced potatoes, creamy sauce, and melted Gruyère cheese, this gratin is sure to impress your guests and provide that warm, cozy feeling during the holiday season.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This will ensure that your gratin cooks evenly and develops a beautiful golden crust.
2. Prepare the Potatoes: Wash the potatoes thoroughly. Peeling is optional based on your preference. Using a sharp knife or a mandolin slicer, slice the potatoes into ⅛-inch thick rounds to ensure even cooking.
3. Make the Cream Mixture: In a mixing bowl, combine the heavy cream, minced garlic, chopped thyme, salt, and black pepper. Whisk well to combine all the ingredients.
4. Grease the Baking Dish: Butter a large baking dish (about 9×13 inches) with the unsalted butter, ensuring it’s evenly coated to prevent sticking.
5. Layer the Potatoes: Arrange half of the sliced potatoes in the bottom of the prepared baking dish, slightly overlapping each slice. This creates an even layer that will bake nicely.
6. Add the Cheese and Cream: Sprinkle half of the grated Gruyère cheese over the first layer of potatoes, then pour half of the cream mixture over them. Spread it out evenly.
7. Repeat the Layers: Add the remaining sliced potatoes on top of the first layer, followed by the rest of the Gruyère cheese. Finally, pour the remaining cream mixture over the second layer of potatoes, ensuring they are well-covered.
8. Top with Parmesan: Sprinkle the grated Parmesan cheese evenly over the top layer for added flavor and a wonderfully crispy texture.
9. Bake the Gratin: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 45 minutes, then remove the foil and continue baking for an additional 15-20 minutes, or until the top is bubbly and golden brown.
10. Cool and Serve: Once the gratin is baked, remove it from the oven and let it sit for about 10 minutes before serving. This resting time will help the layers set and make it easier to slice.

Enjoy your Classic Potato Gratin with Cream and Gruyère as a decadent side dish at your holiday gathering!

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Creamy Brussels Sprouts Gratin With Parmesan

Creamy Brussels Sprouts Gratin with Parmesan is a delightful dish that combines the earthy, nutty flavor of Brussels sprouts with a rich and creamy cheese sauce. Topped with crunchy Parmesan, this gratin offers a sophisticated side that compliments any holiday feast, making it an excellent addition to your Christmas dinner table.

Cooking Steps Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the gratin.
2. Prepare the Brussels Sprouts: Rinse the Brussels sprouts under cold water, trim the ends, and slice them in half. This helps them cook evenly and makes them tender.
3. Blanch the Brussels Sprouts: Fill a large pot with salted water and bring it to a boil. Add the halved Brussels sprouts and blanch them for about 5 minutes until they are bright green and slightly tender. Drain the sprouts and set them aside.
4. Make the Cream Sauce: In a medium saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Next, stir in the flour and cook for another minute to form a roux. Gradually whisk in the milk and heavy cream, cooking until the mixture thickens, around 5 minutes.
5. Season the Sauce: Add salt, black pepper, and nutmeg to the creamy mixture. Stir well to incorporate the spices and remove from heat.
6. Combine Sprouts and Sauce: In a large mixing bowl, combine the blanched Brussels sprouts with the cream sauce. If using, fold in the chopped fresh thyme for added flavor.
7. Prepare the Baking Dish: Lightly grease a baking dish (approximately 8×10 inches) with cooking spray or a little butter.
8. Layer the Gratin: Pour the Brussels sprouts and cream mixture into the prepared baking dish, spreading it evenly.
9. Top with Parmesan: Sprinkle the grated Parmesan cheese evenly over the top of the dish, ensuring every bite will be cheesy and delicious.
10. Bake the Gratin: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and bubbly.
11. Serve: Remove from the oven and let it cool for a few minutes before serving. This gratin can be served warm and makes a perfect addition to your festive Christmas dinner. Enjoy!

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Cauliflower and Broccoli Cheese Gratin

Cauliflower and Broccoli Cheese Gratin is a comforting, creamy dish that brings together tender cauliflower and broccoli in a luscious cheese sauce. Topped with crispy breadcrumbs and a sprinkle of cheese, it’s a great side that adds vibrant color and rich flavor to your Christmas dinner spread.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s ready for baking the gratin.
2. Prepare the Vegetables: Rinse the cauliflower and broccoli under cold water. Cut the cauliflower into small florets and the broccoli into bite-sized pieces.
3. Blanch the Vegetables: In a large pot, bring salted water to a boil. Add the cauliflower florets and broccoli florets to the boiling water and blanch for about 4-5 minutes until they are tender yet crisp. Drain the vegetables and set them aside.
4. Make the Cheese Sauce: In a medium-sized saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the flour to create a roux, cooking for another minute. Gradually whisk in the milk and heavy cream, stirring continuously until the mixture thickens, about 5-7 minutes.
5. Add Cheese and Season: Remove the saucepan from heat and add the shredded cheddar cheese and half of the Parmesan cheese to the thickened mixture. Stir until the cheeses melt completely. Season with salt and black pepper.
6. Combine Veggies and Sauce: In a large bowl, gently toss the blanched cauliflower and broccoli with the cheese sauce until all the vegetables are well coated.
7. Prepare the Baking Dish: Grease a baking dish (about 9×13 inches) lightly with cooking spray or butter.
8. Layer the Gratin: Pour the cauliflower and broccoli mix into the prepared baking dish, spreading it evenly across the dish.
9. Add Topping: In a small bowl, mix together the breadcrumbs, remaining Parmesan cheese, and olive oil. Sprinkle this mixture evenly over the top of the gratin.
10. Bake the Gratin: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the mixture is bubbly.
11. Garnish and Serve: Once baked, let the gratin cool for a few minutes. If desired, sprinkle with chopped fresh parsley before serving. Enjoy this delightful dish as a comforting side for your holiday meal!

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Sweet Potato Gratin With Sage Cream

Sweet Potato Gratin with Sage Cream is a delightful and festive dish perfect for your Christmas dinner. This gratin features layers of thinly sliced sweet potatoes baked in a rich sage-infused cream sauce, topped with a golden layer of cheese. It’s a unique and hearty vegetable dish that adds both flavor and warmth to your holiday table.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to create the perfect environment for baking the gratin.
2. Prepare the Sweet Potatoes: Peel the sweet potatoes and slice them thinly using a mandoline or sharp knife for even cooking.
3. Make the Sage Cream: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute or until fragrant. Then, pour in the heavy cream, add the chopped sage, and season with salt and black pepper. Stir gently and heat until the cream is warm, but do not let it boil.
4. Combine Cream and Sweet Potatoes: In a large mixing bowl, toss the sliced sweet potatoes with the warm sage cream mixture until they are evenly coated.
5. Layer the Gratin: Grease a 9×13-inch baking dish with olive oil. Arrange half of the sweet potato mixture in an even layer. Sprinkle half of the grated Gruyère cheese over this layer. Repeat with the remaining sweet potatoes and top with the remaining cheese.
6. Add Breadcrumb Topping: Sprinkle the grated Parmesan cheese and breadcrumbs over the top layer of cheese for an extra crunchy finish.
7. Bake the Gratin: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the sweet potatoes are tender when pierced with a fork.
8. Serve: Once the gratin is done, let it sit for a few minutes before serving. Garnish with additional sage leaves, if desired. Enjoy this rich, creamy sweet potato gratin alongside your other festive dishes.

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Root Vegetable Gratin With Thyme and Cheddar

Root Vegetable Gratin with Thyme and Cheddar is a comforting and hearty dish ideal for your Christmas dinner. This gratin combines layers of tender root vegetables like potatoes, carrots, and parsnips, baked in a rich and creamy cheddar sauce, infused with fresh thyme. Topped with a crispy cheese layer, this dish promises to be a crowd-pleaser, bringing warmth and flavor to your holiday table.

Cooking Steps Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C) to ensure it’s ready for baking the gratin.
2. Prepare the Root Vegetables: Peel the potatoes, carrots, and parsnips, then slice them thinly using a mandoline or a sharp knife to ensure they cook evenly.
3. Make the Cheddar Cream Sauce: In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Stir in half of the grated cheddar cheese, chopped thyme, salt, and pepper until the cheese has melted and combined with the cream.
4. Combine Cream and Vegetables: In a large mixing bowl, place the sliced root vegetables. Pour the cheddar cream sauce over the vegetables, mixing well until they are all evenly coated.
5. Layer the Gratin: Grease a 9×13-inch baking dish with olive oil. Arrange half of the vegetable mixture in an even layer in the dish. Sprinkle half of the remaining cheddar cheese over this layer. Repeat with the rest of the vegetables and top with the remaining cheddar cheese.
6. Add Breadcrumb Topping: Sprinkle the breadcrumbs over the top layer of cheese for a crunchy texture and additional flavor.
7. Bake the Gratin: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and continue to bake for an additional 25-30 minutes, or until the top is bubbly and golden brown, and the root vegetables are tender when tested with a fork.
8. Serve: Once cooked, allow the gratin to cool for a few minutes before serving. This delightful dish is best enjoyed warm and will surely delight your guests during your Christmas dinner.

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Spinach and Artichoke Gratin

Spinach and Artichoke Gratin is a delicious and creamy dish that combines the rich flavors of spinach and artichokes with cheese, creating a delectable side that pairs perfectly with your Christmas dinner. Baked until bubbling and golden, this gratin is sure to be a hit at any holiday gathering.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to get it ready for baking the gratin.
2. Sauté the Spinach: In a large skillet, heat olive oil over medium heat. Add the chopped fresh spinach and minced garlic. Sauté for about 3-4 minutes, until the spinach is wilted and tender. Remove from heat and let cool slightly.
3. Prepare the Mixture: In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix well until smooth and creamy. Stir in the sautéed spinach, chopped artichoke hearts, half of the grated Parmesan cheese, salt, and black pepper. Mix until all ingredients are evenly incorporated.
4. Transfer to Baking Dish: Grease a 9-inch round or square baking dish with a little olive oil. Pour the spinach and artichoke mixture into the dish, spreading it evenly.
5. Top with Cheese and Breadcrumbs: Sprinkle the remaining grated Parmesan cheese and shredded mozzarella cheese evenly on top of the gratin. Follow with a layer of breadcrumbs for added crunch.
6. Add Paprika: Lightly sprinkle paprika over the top for color and flavor enhancement.
7. Bake the Gratin: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and bubbly.
8. Serve Hot: Once done, remove from the oven and allow the gratin to cool for a few minutes before serving. Enjoy this creamy and delicious dish as a festive side to your holiday meal!

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Zucchini and Tomato Gratin With Herb Breadcrumbs

Zucchini and Tomato Gratin with Herb Breadcrumbs is a delightful and colorful dish that showcases the freshness of summer vegetables, making it a perfect addition to your Christmas dinner. The combination of thinly sliced zucchini and ripe tomatoes layered with a crunchy herb breadcrumb topping creates a savory and satisfying side that complements any festive meal.

Cooking Steps Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C).
2. Prepare the Baking Dish: Grease a 9×13 inch baking dish with a little olive oil to prevent sticking.
3. Layer the Vegetables: Start by layering half of the sliced zucchini at the bottom of the prepared baking dish. Follow with half of the sliced tomatoes. Sprinkle with half of the minced garlic, half of the chopped basil, and half of the chopped thyme. Season with a pinch of salt and black pepper.
4. Build the Second Layer: Add the remaining zucchini slices on top of the first layer, followed by the second half of the sliced tomatoes. Distribute the rest of the minced garlic, basil, and thyme evenly over the top. Season again with salt and black pepper.
5. Make the Herb Breadcrumb Topping: In a medium bowl, combine the breadcrumbs, grated Parmesan cheese, and olive oil. Mix well until the breadcrumbs are coated. If using, add the balsamic vinegar for extra flavor and mix again.
6. Add Mozzarella: Sprinkle the shredded mozzarella cheese evenly over the vegetable layers, followed by the herb breadcrumb mixture.
7. Bake the Gratin: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the vegetables are tender.
8. Garnish and Serve: Once the gratin is done baking, remove it from the oven. Let it sit for a few minutes to cool slightly, then garnish with chopped fresh parsley if desired. Serve warm as a delicious side dish for your Christmas dinner. Enjoy!