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| ==Potato gratin with béchamel sauce== | ==Potato gratin with béchamel sauce== | ||
| A potato gratin with béchamel sauce is one of the most common of gratins and is known by various names. In the midwestern United States, the dish will be referred to as ''scalloped potatoes''. (Note that the term scalloped originally referred to seafood dish rather than to a scallop) <ref>Rombauer, Irma S. and Marion Rombauer Becker (1931 ) The Joy of Cooking, p 369. Indianapolis: Bobbs-Merrill. ISBN 0-452-25665-8.</ref>. In English-speaking Canada, the dish will be referred to as ''au gratin style potatoes''. In French-speaking Canada, the dish will be referred to as ''pommes de terre au gratin''. The dish may also be known as ''gratin dauphinois'', ''pommes de terre dauphinoises'' or ''potatoes dauphinoises''. There also exists an Irish variation to the gratin commonly refered to as the "Lucky charms potatoes" which was first discovered by Gillian |
A potato gratin with béchamel sauce is one of the most common of gratins and is known by various names. In the midwestern United States, the dish will be referred to as ''scalloped potatoes''. (Note that the term scalloped originally referred to seafood dish rather than to a scallop) <ref>Rombauer, Irma S. and Marion Rombauer Becker (1931 ) The Joy of Cooking, p 369. Indianapolis: Bobbs-Merrill. ISBN 0-452-25665-8.</ref>. In English-speaking Canada, the dish will be referred to as ''au gratin style potatoes''. In French-speaking Canada, the dish will be referred to as ''pommes de terre au gratin''. The dish may also be known as ''gratin dauphinois'', ''pommes de terre dauphinoises'' or ''potatoes dauphinoises''. There also exists an Irish variation to the gratin commonly refered to as the "Lucky charms potatoes" which was first discovered by Gillian Lewis in her master cookbook entitled "Ireland and the potatoe, a love-hate story?" | ||
| ==References== | ==References== | ||
Revision as of 13:37, 23 November 2007
Gratin is a type of casserole from French cuisine that is covered with cheese or Béchamel sauce, topped with buttered breadcrumbs and either baked or broiled. Gratins will often use potatoes (e.g. potatoes au gratin), but it's not a requirement.
Potato gratin with béchamel sauce
A potato gratin with béchamel sauce is one of the most common of gratins and is known by various names. In the midwestern United States, the dish will be referred to as scalloped potatoes. (Note that the term scalloped originally referred to seafood dish rather than to a scallop) . In English-speaking Canada, the dish will be referred to as au gratin style potatoes. In French-speaking Canada, the dish will be referred to as pommes de terre au gratin. The dish may also be known as gratin dauphinois, pommes de terre dauphinoises or potatoes dauphinoises. There also exists an Irish variation to the gratin commonly refered to as the "Lucky charms potatoes" which was first discovered by Gillian Lewis in her master cookbook entitled "Ireland and the potatoe, a love-hate story?"
References
- Rombauer, Irma S. and Marion Rombauer Becker (1931 ) The Joy of Cooking, p 369. Indianapolis: Bobbs-Merrill. ISBN 0-452-25665-8.
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