Au gratin

Au gratin is a culinary technique in French cuisine where an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. The dish is usually baked or broiled to form a golden crust on top and is traditionally served in its baking dish.

History

The term "au gratin" is derived from the French word "gratter", which means "to scrape" or "to grate". It refers to the technique of scraping or grating a hard ingredient, such as cheese, over a dish before baking. This technique has been used in French cuisine since the Middle Ages, and has since spread to other cuisines around the world.

Preparation

The preparation of an au gratin dish involves layering the main ingredient (such as potatoes, pasta, or vegetables) in a baking dish, then topping it with a mixture of breadcrumbs and/or cheese. The dish is then baked or broiled until the top layer becomes golden and crispy. Some recipes may also include a sauce, such as béchamel sauce, to add moisture and flavor to the dish.

Variations

There are many variations of au gratin dishes, depending on the main ingredient used and the specific toppings. Some of the most popular variations include potatoes au gratin, which is made with thinly sliced potatoes layered with cheese and cream, and macaroni and cheese, which is a type of pasta au gratin.

In popular culture

Au gratin dishes have been featured in numerous cookbooks, television shows, and films, reflecting their popularity in both home cooking and fine dining.

See also

• Gratin dauphinois
• Gratin savoyard
• Casserole
• Baking (cooking)

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