Gratin
Gratin(French:[ɡʁatɛ̃]) is a culinary technique in which an ingredient is topped with abrownedcrust, often usingbreadcrumbs,grated cheese,egg or butter.[1][2][3]The term may be applied to any dish made using this method.[4]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.[1]
Agratin dishis a shallow oven-proof container used to prepare gratins and similar dishes.
Terminology[edit]
Theetymologyof gratin is from theFrench languagewordsgratter,meaning "to scrape" (from having to scrape the food out of the dish it was cooked in).[5]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.[1][6]
Preparations[edit]
Many gratinéed dishes are topped withbéchamel,mornayor other sauces.[7]
Potato-based[edit]
Potatoes gratiné[edit]
Potatoes gratinéis 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 or under the grill (broiler). Sliced raw potatoes may also be baked in a liquid or sauce that steams them and forms a golden crust on top.[8]In the US, the dish is referred to variously asfuneral potatoes,potatoes au gratin,scalloped potatoes,orau gratin potatoes.In English Canada, it is called scalloped potatoes or potatoes au gratin. In French-speaking Canada, the dish is referred to aspatates au gratin.In Australia they refer to it as potato bake, and New Zealanders refer to it asscalloped potatoes, potato scallopsor (erroneously)potato cake.In North America, traditionallyau gratin potatoesinclude cheese, andscalloped potatoesdo not,[9]but this classic differentiation has been lost to time.[10]
Pommes de terre gratinées[edit]
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.[8]
Gratin dauphinois[edit]
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.[1]Some recipes add cheese and eggs.[11]It is calledpotatoes au gratinin American English.
Gratin savoyard[edit]
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.[1][12]Cream is not used.
Other preparations[edit]
Pasta[edit]
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.[13][14][15]
Seafood[edit]
Sole au gratinis asolegratin, often covered with mushrooms. Many fish-based gratins use a white gratin sauce and cheese and brown quickly.[3]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.[16]
Vegetable[edit]
Gratin Languedocienis made witheggplantandtomato,covered in breadcrumbs and oil, then browned.[3]This dish is similar to the Italian dish known asmelanzane alla parmigiana.Other vegetables commonly used in gratin dishes includecauliflower,[17]spinach,[18]andbutternut squash.[19]
See also[edit]
References[edit]
- ^abcdeCourtine, Robert J. (ed.) (2003)The Concise Larousse GastronomiqueLondon: HamlynISBN0-600-60863-8
- ^The American Heritage Dictionary of the English Language, Fourth Edition definition fromdictionary
- ^abcMontagne, Prosper (1961).Larousse Gastronomique.USA: Crown Publishers. pp.1101.ISBN9780517503331.
- ^"Gratin".BBC Good Food.Retrieved2 August2022.
- ^"GRATIN: Etymologie de GRATIN".cnrtl.fr.Retrieved2024-02-09.
- ^Le Répertoire de La Cuisine by Louis Saulnier, 17th Edition, published 1982
- ^Julia Child,Mastering the Art of French Cooking(1961)
- ^abElvia Firuski; Maurice Firuski (eds.) (1952)The Best of Boulestin.London: William Heinemann. p. 249.
- ^Lake of the Woods Milling Company, Ltd. (1913 [1967])Five Roses Cook BookMontreal: Whitecap Books, p. 177
- ^"What's the Difference Between Scalloped and Au Gratin Potatoes?".thekitchn.May 1, 2019.RetrievedAugust 7,2021.
The confusion lies in the fact that the classic definitions are often ignored. There are countless recipes for scalloped potatoes... that call for cheese, breadcrumbs, or both, which, according to my classification above, would technically make them potatoes au gratin.
- ^Elizabeth David (1964 [1960])French Provincial Cooking.Harmondsworth: Penguin Books. pp. 251–2.
- ^Larousse Gastronomique(2001)
- ^Pirollo, Alessandro (9 November 2020)."Nonna's Neapolitan Pasta Au Gratin".La Cucina Italiana.Retrieved2 August2022.
- ^Ramsay, Gordon (17 October 2020)."Pasta au gratin: grandmother's Neapolitan recipe".Gordon Ramsay Recipes.Retrieved2 August2022.
- ^"Pasta al Gratin".Le Ricette di Tina(in Italian).Retrieved2 August2022.
- ^Julia Child,Mastering the Art of French CookingI, 1961:154f "Gratin de pommes de terre aux anchois"
- ^Garten, Ina (2004)."Cauliflower Gratin Recipe".Barefoot Contessa.Food Network.Retrieved2009-02-16.
- ^Garten, Ina (2001)."Spinach Gratin Recipe".Barefoot Contessa Parties!.Food Network.Retrieved2009-02-16.
- ^Stevens, Molly (November 2007)."Spinach Gratin Recipe".Bon Appétit.Bon Appétit. Archived fromthe originalon 2021-02-14.Retrieved2009-02-16.
