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Gratin
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Gratin
Gratin (French: [ɡʁatɛ̃]) is a culinary technique in which a dish is topped with a browned crust, often using breadcrumbs, cheese, or egg. The term may be applied to any dish made using this method. Gratin is usually prepared in a shallow dish. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top, and it is often served in its baking dish.
Popular potato-based gratins are referred to by a variety of names including scalloped potatoes, potatoes au gratin (or au gratin potatoes), and potato bake. The name "old rotten potatoes" is sometimes used humorously.
A gratin dish is a shallow oven-proof container that is commonly used to prepare gratins and similar dishes.
The etymology of gratin is from the French language word gratter, meaning "to scrape" (from having to scrape the food out of the dish it was cooked in). The technique predates the current name, which did not appear in English until 1846 (OED, s.v. "gratin").
In addition to the well-known potato dishes such as gratin dauphinois, gratin may be applied to many other bases of meat, fish, vegetables, or pasta.
Many gratinéed dishes are topped with béchamel, mornay or other sauces.
Potatoes gratiné is one of the most common gratins and is known by various names, including “gratin potatoes” and gratin de pommes de terre. Slices of boiled potato are put in a buttered fireproof dish, sprinkled with cheese, and browned in the oven. Sliced raw potatoes may also be baked in a liquid or sauce that steams them and forms a golden crust on top. In the US, the dish is referred to variously as funeral potatoes, potatoes au gratin, scalloped potatoes, or au gratin potatoes. In English-speaking Canada, it is called scalloped potatoes or potatoes au gratin. In French-speaking Canada, the dish is referred to as patates au gratin. In Australia, it is known as potato bake, and New Zealanders refer to it as scalloped potatoes, potato scallops, or potato cake. In North America, traditionally, au gratin potatoes included cheese and scalloped potatoes did not, but this differentiation has been lost to time.
To make pommes de terre gratinées, or "potatoes with cheese," according to the recipe of Marcel Boulestin, large floury potatoes are baked in the oven, then halved and the flesh scooped from the skins. The flesh is mashed with butter, cream, grated cheese, and seasoning(s). The mix is then scooped back into the skins, arranged in a baking dish, sprinkled with grated cheese, and browned in the oven or under the grill. This preparation is also called "twice-baked potatoes".
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Gratin
Gratin (French: [ɡʁatɛ̃]) is a culinary technique in which a dish is topped with a browned crust, often using breadcrumbs, cheese, or egg. The term may be applied to any dish made using this method. Gratin is usually prepared in a shallow dish. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top, and it is often served in its baking dish.
Popular potato-based gratins are referred to by a variety of names including scalloped potatoes, potatoes au gratin (or au gratin potatoes), and potato bake. The name "old rotten potatoes" is sometimes used humorously.
A gratin dish is a shallow oven-proof container that is commonly used to prepare gratins and similar dishes.
The etymology of gratin is from the French language word gratter, meaning "to scrape" (from having to scrape the food out of the dish it was cooked in). The technique predates the current name, which did not appear in English until 1846 (OED, s.v. "gratin").
In addition to the well-known potato dishes such as gratin dauphinois, gratin may be applied to many other bases of meat, fish, vegetables, or pasta.
Many gratinéed dishes are topped with béchamel, mornay or other sauces.
Potatoes gratiné is one of the most common gratins and is known by various names, including “gratin potatoes” and gratin de pommes de terre. Slices of boiled potato are put in a buttered fireproof dish, sprinkled with cheese, and browned in the oven. Sliced raw potatoes may also be baked in a liquid or sauce that steams them and forms a golden crust on top. In the US, the dish is referred to variously as funeral potatoes, potatoes au gratin, scalloped potatoes, or au gratin potatoes. In English-speaking Canada, it is called scalloped potatoes or potatoes au gratin. In French-speaking Canada, the dish is referred to as patates au gratin. In Australia, it is known as potato bake, and New Zealanders refer to it as scalloped potatoes, potato scallops, or potato cake. In North America, traditionally, au gratin potatoes included cheese and scalloped potatoes did not, but this differentiation has been lost to time.
To make pommes de terre gratinées, or "potatoes with cheese," according to the recipe of Marcel Boulestin, large floury potatoes are baked in the oven, then halved and the flesh scooped from the skins. The flesh is mashed with butter, cream, grated cheese, and seasoning(s). The mix is then scooped back into the skins, arranged in a baking dish, sprinkled with grated cheese, and browned in the oven or under the grill. This preparation is also called "twice-baked potatoes".
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