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Au gratin dishes are casseroles with a crispy, golden brown topping of cheese or bread crumbs. The word “gratin” comes from the French word for “crust.”
Au gratin recipes have been around for centuries. The first recorded recipe was published in 1651, in a French cookbook called “La Varenne’s Cookery.” This recipe was for a dish called “Potage au Gratin,” which was a soup made with bread crumbs and cheese.
Recipes for au gratin dishes became popular in America in the 19th century. One of the first American cookbooks to include a recipe for au gratin potatoes was “The Boston Cooking-School Cook Book,” published in 1896.
When making au gratin potatoes, it's important to use starchy potatoes such as russet potatoes, as they will hold their shape during cooking. Start by pre-cooking the potatoes in boiling water until they are just tender. Then, layer the potatoes in a baking dish and season with salt, pepper, and garlic powder. For the creamy topping, mix together cream, garlic, and cheese before pouring it over the potatoes. Bake the potatoes in the oven until the top is golden and bubbly. Finally, let the potatoes cool slightly before serving.
Au gratin au is French for "with gratings," and refers to a dish that is topped with cheese, breadcrumbs, or other grated ingredients. The dish is usually baked or broiled until the topping is golden brown and crunchy.
Au gratin is a dish that is typically made with a cheese or cream sauce and topped with browned bread crumbs or grated cheese. Scalloped is a dish that is made with a white sauce and usually includes some type of sliced or diced potato. Both dishes are creamy and cheesy, but au gratin has a crunchy topping and scalloped does not.
Au gratin is typically made of thinly sliced potatoes, topped with cheese and bread crumbs, then baked or broiled until the cheese is melted and the potatoes are cooked through. Other ingredients, such as cream, garlic, or herbs, can also be added to the dish.
Gratin is a French cooking technique in which a dish is topped with a browned crust of breadcrumbs, cheese, or a béchamel sauce. It is usually baked in an oven until the topping is golden and bubbly.
No, gratin does not always have cheese. There are many variations on gratin recipes, some of which do not contain cheese.
Au gratin is not a flavor, but rather a type of cooking technique. It involves topping a dish with cheese and/or breadcrumbs and then baking or broiling it until the cheese is melted and lightly browned.
Jump to: Ingredient Breakdown Insights
|all purpose flour|
|yukon gold potato|
|panko bread crumb|
|grana padano cheese|
|null olive oil|
|white wine vinegar|
|light cream cheese|
|null grape must|
|alto adige pgi speck|
|null grana padano cheese|