Gratin

Gratin(French:[ɡʁatɛ̃]) is a culinary technique in which adishis topped with abrownedcrust, often usingbreadcrumbs,grated cheese, egg or cheese.The term may be applied to any dish made using this method such as Potato Bake.Gratin is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under anoverhead grill or broilerto form a golden crust on top and is often served in its baking dish.
Agratin dishis a shallow oven-proof container that is commonly used to prepare gratins and similar dishes.
Theetymologyof gratin is from theFrench languagewordsgratter, 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 asgratin dauphinois,gratinmay be applied to many other bases of meat, fish, vegetables, or pasta.
Many gratinéed dishes are topped withbéchamel,mornayor other sauces.
Potatoes gratinéis one of the most common gratins and is known by various names, including "gratin potatoes" andgratin 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 asfuneral potatoes, potatoesau gratin, scalloped potatoes, orau gratinpotatoes. In English-speaking Canada, it is called scalloped potatoes or potatoes au gratin. In French-speaking Canada, the dish is referred to aspatates 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 gratinpotatoes included cheese and scalloped potatoes did not,but this classic differentiation has been lost to time.
To makepommes de terre gratinées, or "potatoes with cheese," according to the recipe ofMarcel 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 calledtwice-baked potatoes.
Gratin dauphinoisis a speciality of theDauphinéregion of France. The dish is typically made with thinly sliced and layered potatoes, and cream, cooked in a buttered dish rubbed with garlic.Some recipes add cheese and eggs.It is calledpotatoes au gratinin American English.
Gratin savoyard is a similar dish found in the adjacentSavoie(Savoy) department. It consists of alternating layers of sliced potatoes,Beaufort cheese, and pieces of butter, withbouillonas the liquid.Cream is not used.
The Neapolitan dishpasta al gratin(also referred to aspasta au gratinin American English) may be made with various kinds ofpasta, includingpenne,rigatoni,fusilli/ spirelli,macaroni, ortagliatelle. The pasta is cookedal dente, then covered withbéchamel sauce, cheese (typically a mixture includingscamorza,mozzarellaorparmesan) and breadcrumbs, then baked.
Sole au gratinis asolegratin, often covered with mushrooms. Many fish-based gratins use a white gratin sauce and cheese and brown quickly.Cozze gratinateis amussels-based recipe found in Italy.
Janssons frestelse("Jansson's Temptation") is aSwedishgratin of potatoes, onions, and preserved fish, somewhat similar to a French dish of potatoes with anchovies.
Cod au gratinis a classicNewfoundlandcomfort food dish of cod baked in a creamy sauce and topped with cheese.
Gratin Languedocienis made witheggplantandtomato, covered in breadcrumbs and oil, then browned.This dish is similar to the Italian dish known asmelanzane alla parmigiana. Other vegetables commonly used in gratin dishes includecauliflower,spinach,andbutternut squash.