| Revision as of 08:27, 23 December 2007 edit76.167.117.248 (talk) →Potato gratin with béchamel sauce← Previous edit | Revision as of 08:29, 23 December 2007 edit undo76.167.117.248 (talk) there is no bechamel in a gratin!!Next edit → | ||
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| '''Gratin''' adapted from ]<ref>The technique is older, but the French name (from "gratter", "to scrape": the "scrapings" of bread or cheese) did not appear in English until 1846 ('']'', ''s.v.'' "gratin"; the French pronunciation, rather than "aw gratt'n", remains standard in English.</ref> is a type of ] dish that is covered |
'''Gratin''' adapted from ]<ref>The technique is older, but the French name (from "gratter", "to scrape": the "scrapings" of bread or cheese) did not appear in English until 1846 ('']'', ''s.v.'' "gratin"; the French pronunciation, rather than "aw gratt'n", remains standard in English.</ref> is a type of ] dish that is covered with buttered ] or grated cheese and either baked or broiled, then served in its baking dish with a golden crust.<ref>The ''gratin'' signified the "upper crust" of Parisian society.</ref> Cooking '''''au gratin''''' is a technique rather than exclusively a preparation of potatoes (which is specifically a ''gratin dauphinois''): anything that can be sliced thin, layered with a cream sauce and baked is material for a gratin: fennel, leeks, crabmeat, celeriac, aubergines. | ||
| ==Potato gratin== | ==Potato gratin== | ||
Revision as of 08:29, 23 December 2007
Gratin adapted from French cuisine is a type of casserole dish that is covered with buttered breadcrumbs or grated cheese and either baked or broiled, then served in its baking dish with a golden crust. Cooking au gratin is a technique rather than exclusively a preparation of potatoes (which is specifically a gratin dauphinois): anything that can be sliced thin, layered with a cream sauce and baked is material for a gratin: fennel, leeks, crabmeat, celeriac, aubergines.
Potato gratin
Potatoes gratiné is one of the most common of gratins and is known by various names. In the East Coast and midwestern United States, the dish will be referred to as scalloped potatoes. (Note that the term scalloped originally referred to a 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 referred to as the "Lucky charms potatoes"
Potatoes and onions au gratin with anchovies are as traditional in Swedish cuisine as they are in French.
Ingredients
The ingredients composing a typical "gratin dauphinois" are potatoes, milk (or/and creme fraiche), swiss cheese, garlic, salt and pepper.
See also
References
- The technique is older, but the French name (from "gratter", "to scrape": the "scrapings" of bread or cheese) did not appear in English until 1846 (OED, s.v. "gratin"; the French pronunciation, rather than "aw gratt'n", remains standard in English.
- The gratin signified the "upper crust" of Parisian society.
- Rombauer, Irma S. and Marion Rombauer Becker (1931 ) The Joy of Cooking, p 369. Indianapolis: Bobbs-Merrill. ISBN 0-452-25665-8.
- Lewis, Gillian (2006) Ireland and the potatoe, a love-hate story?
- Julia Child, Mastering the Art of French Cooking I, 1961:154f "Gratin de pommes de terre aux anchois".
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