11 Cheesy Sides for Easter Ham

These are the ultimate roasted potatoes. The top and edges get crispy, and the bottom layers turn amazingly rich and buttery. Be sure to buy same-sized potatoes so the slices are uniform.

Think of this speedy side as the best parts of a broccoli casserole: crisp-tender Broccolini florets and a golden, cheesy panko topper. Use an ovenproof skillet so the dish can go straight from the stove to the broiler.

Chickpeas, goat cheese, and walnuts pump up the protein in this arugula salad, making it a hearty meatless main. Dried figs add a big fiber boost—more per serving than any other fruit.

Pickled jalapeños add a little extra zip and dimension without too much heat. You can omit them or substitute minced cilantro if you like. The addition of sour cream makes these muffins incredibly tender—they won't dry out if made in advance. 

Up your Brussels sprouts game with this mushroom-packed skillet side dish. Shopping hint: Cremini mushrooms are often labeled as baby bellas; there’s no flavor difference. Substitute your favorite variety, or pick up pre-sliced mushrooms to cut your chopping time in half. Leftovers are delicious served atop a salad or tossed with a quick tahini dressing.

Evaporated milk unifies and enriches the layers of this dish. Use a loaf pan for maximum height, and bake gratin up to 2 days ahead for an easy side dish meal-prep. Rewarm, covered, in a 350° oven for 30 minutes. Tell the kids it's like mac and cheese and they'll gobble it up. 

So your kids love broccoli and cheese? Great! Here's a fun way to add a little pizzazz to the classic side dish: prepared horseradish. A bottle of prepared horseradish goes a long way, and it can add lots of flavor interest to dishes, from soups to cocktails. Next time you're looking to add a little excitement to your chicken and vegetable dinner, spoon a little horseradish into the sauce.

A mandoline will slice the potatoes quickly and to the same thickness, though a sharp knife will also work. Instead of being buried in cream, the potatoes and leeks are simmered in and drizzled with milk so the potatoes get wonderfully crisp and tender and the cheeses form a melty, golden crust. The result is a rich, rustic potato side with contrasting flavors and textures—a bit of crunch to round out the stuffing, sauces, and mashes on the plate. Reheat leftovers in the oven until crisped and warmed through, and then serve with eggs and a side of fruit for breakfast.

This recipe offers a delicious change of pace from boiled or braised cabbage. Hefty wedges roast at moderately high heat until lightly caramelized on the outside and tender within. And they’re embellished with the most delicious, deeply flavorful crispy breadcrumbs. You’ll want to go with a bold blue cheese here—something like Roquefort or Maytag. And if you can find good rye bread, you'll notice the difference.

We've shortened (and lightened) this holiday classic by bringing everything together in one pan and using the stovetop and broiler rather than baking.

This fresher take on the traditional casserole is loaded with vegetables and comes together with a homemade sauce instead of sodium-heavy canned soup.