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			{{Short description\|Cooking technique of creating a browned crust}}
⚫	] gratin]]
			{{Redirect\|Scalloped potatoes\|potato scallops\|potato cake}}
	'''Gratin''' refers to a preparation of thinly sliced potatoes or another ingredient and a cream sauce topped with a crust of ] ] and butter often sprinkled with ].<ref>The American Heritage® Dictionary of the English Language, Fourth Edition definition from Dictionary.com http://dictionary.reference.com/browse/gratin</ref> A French gratin is prepared using a ] with the sliced ingredients covered with ] or ], topped with buttered breadcrumbs and/ or grated cheese. The dish is then baked or broiled to form a golden crust and then served in its baking dish.

			]
	The term gratin is adapted from ] and the name is from the ] word "gratter" meaning to "to scrape" as of the "scrapings" of bread or cheese. The technique predates the current name which did not appear in English until 1846 ('']'', ''s.v.'' "gratin"; the French pronunciation, rather than "aw gratt'n", remains standard in English. The ''gratin'' signified the "upper crust" of Parisian society. 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.
		⚫	] gratin]]
			'''Gratin''' ({{IPA\|fr\|ɡʁatɛ̃\|lang}}) is a culinary technique in which a ] is topped with a ] crust, often using ], ], egg or butter.<ref name="larousse2003">Courtine, Robert J. (ed.) (2003) ''The Concise Larousse Gastronomique'' London: Hamlyn {{ISBN\|0-600-60863-8}}</ref><ref>The American Heritage Dictionary of the English Language, Fourth Edition definition from </ref><ref name="LaGas">{{Cite book \|last=Montagne \|first=Prosper \|url=https://archive.org/details/laroussegastrono00mont \|title=Larousse Gastronomique \|publisher=Crown Publishers \|year=1961 \|location=USA \|pages= \|isbn=9780517503331 \|url-access=registration}}</ref> The term may be applied to any dish made using this method.<ref>{{cite web \|title=Gratin \|url=https://www.bbcgoodfood.com/glossary/gratin-glossary \|website=BBC Good Food \|access-date=2 August 2022 \|language=en}}</ref> Gratin is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an ] to form a golden crust on top and is often served in its baking dish.<ref name="larousse2003" />

			A ''gratin dish'' is a shallow oven-proof container used to prepare gratins and similar dishes.
	Gratin is also used to refer to a ] dish or ] used to prepare gratins. The foods prepared in this way are referred to as gratiné, from the transitive verb form of the word for crust.
	<ref>''Gratin'' from Epicurious.com's Food Dictionary http://www.epicurious.com/tools/fooddictionary/search?query=gratin</ref>

			==Terminology==
⚫	== ~~Potato~~ gratiné ==
			{{Wiktionary}}
	Potatoes gratiné is one of the most common of gratins and is known by various names. In North America, the dish is referred to as ''scalloped potatoes''. (Note that the term scalloped originally referred to a seafood dish rather than to a ]) <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 French-speaking Canada, the dish is referred to as ''pommes de terre au gratin''. Australians often refer to it simply as a ''potato bake''. The dish may also be known as ''gratin dauphinois'', ''pommes de terre dauphinoises'' or ''potatoes dauphinoises''.
			The ] of gratin is from the ] words ''gratter'', meaning "to scrape" (from having to scrape the food out of the dish it was cooked in).<ref>{{Cite web \|title=GRATIN : Etymologie de GRATIN \|url=https://www.cnrtl.fr/etymologie/gratin \|access-date=2024-02-09 \|website=www.cnrtl.fr}}</ref> The technique predates the current name, which did not appear in English until 1846 ('']'', ''s.v.'' "gratin").

			In addition to the well-known potato dishes such as '']'', ''gratin'' may be applied to many other bases of meat, fish, vegetables, or pasta.<ref name="larousse2003" /><ref>Le Répertoire de La Cuisine by Louis Saulnier, 17th Edition, published 1982</ref>
	Potatoes and onions au gratin with anchovies are as traditional in Swedish cuisine as they are in French,<ref>Julia Child, ''Mastering the Art of French Cooking'' I, 1961:154f "Gratin de pommes de terre aux anchois"</ref> where the dish is known as ].

			==Preparations==
⚫	== Gratin dauphinois ==
			Many gratinéed dishes are topped with ], ] or other sauces.<ref>Julia Child, ''Mastering the Art of French Cooking'' (1961)</ref>
⚫	{{~~Main~~\|Gratin dauphinois}}

	]
			===Potato-based===
	The name ''gratin dauphinois'' refers to the ] region of France, where this method of preparing potatoes is a specialty. The ingredients composing a typical ''gratin dauphinois'' are thinly sliced and layered potatoes, milk (and/or cream or creme fraiche), cheese, garlic, salt and pepper. Eggs may sometimes be mixed with the milk/cream. ''Gratin savoyard'' is a variation found in the neighbouring region. Unlike ''gratin dauphinois'', it is made without milk, cream or eggs. Instead, it consists of alternating layers of sliced potatoes and ] with bits of butter, and ] is poured over before baking.<ref>''Larousse Gastronomique'' (2001)</ref>
		⚫	====Potatoes gratiné====
			]
			''Potatoes gratiné'' is 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. Sliced raw potatoes may also be baked in a liquid or sauce that steams them and forms a golden crust on top. <ref name="boul">Elvia Firuski; Maurice Firuski (eds.) (1952) ''The Best of Boulestin''. London: William Heinemann. p. 249.</ref> In the US, the dish is referred to variously as ], potatoes ''au gratin'', scalloped potatoes, or ''au gratin'' potatoes. In English-speaking Canada, it is called scalloped potatoes or potatoes au gratin. In French-speaking Canada, the dish is referred to as ''patates 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 gratin'' potatoes included cheese and scalloped potatoes did not,<ref>Lake of the Woods Milling Company, Ltd. (1913 ) ''Five Roses Cook Book'' Montreal: Whitecap Books, p. 177</ref> but this classic differentiation has been lost to time. <ref>{{cite web
			\|url=https://www.thekitchn.com/scalloped-potatoes-au-gratin-difference-261486
			\|title=What's the Difference Between Scalloped and Au Gratin Potatoes?
			\|last=
			\|first=
			\|date=May 1, 2019
			\|website=thekitchn.com
			\|publisher=
			\|access-date=August 7, 2021
			\|quote=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.}}</ref>

			====Pommes de terre gratinées====
			To make ''pommes de terre gratinées'', or "potatoes with cheese," according to the recipe of ], 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 called '''twice-baked potatoes'''.<ref name=boul/>

		⚫	====Gratin dauphinois====
		⚫	{{main\|Gratin dauphinois}}
			''Gratin dauphinois'' is a speciality of the ] region of France. The dish is typically made with thinly sliced and layered potatoes, and cream, cooked in a buttered dish rubbed with garlic.<ref name="larousse2003" /> Some recipes add cheese and eggs.<ref name="liz">Elizabeth David (1964 ) ''French Provincial Cooking''. Harmondsworth: Penguin Books. pp. 251–2.</ref> It is called '''potatoes au gratin''' in American English.

			====Gratin savoyard====
			Gratin savoyard is a similar dish found in the adjacent ] (Savoy) department. It consists of alternating layers of sliced potatoes, ], and pieces of butter, with ] as the liquid.<ref name="larousse2003" /><ref>''Larousse Gastronomique'' (2001)<!-- do not merge, the other version of Larousse does not include this information.--></ref> Cream is not used.

			===Other preparations===
			====Pasta====
			The Neapolitan dish '''pasta al gratin''' (also referred to as '''pasta au gratin''' in American English) may be made with various kinds of ], including ], ], ] / spirelli, ], or ]. The pasta is cooked ], then covered with ], cheese (typically a mixture including ], ] or ]) and breadcrumbs, then baked. <ref>{{cite web \|last1=Pirollo \|first1=Alessandro \|title=Nonna's Neapolitan Pasta Au Gratin \|url=https://www.lacucinaitaliana.com/italian-food/italian-dishes/grandmother-pasta-gratin \|website=La Cucina Italiana \|access-date=2 August 2022 \|date=9 November 2020}}</ref><ref>{{cite web \|last1=Ramsay \|first1=Gordon \|title=Pasta au gratin: grandmother's Neapolitan recipe \|url=https://gordon-ramsay-recipe.com/recipes-of-italian-cuisine/pasta-au-gratin-grandmothers-neapolitan-recipe-italian-cuisine.html \|website=Gordon Ramsay Recipes \|access-date=2 August 2022 \|date=17 October 2020}}</ref> <ref>{{cite web \|title=Pasta al Gratin \|url=https://blog.giallozafferano.it/ricetteditina/pasta-al-gratin/ \|website=Le Ricette di Tina \|date=12 October 2019 \|access-date=2 August 2022 \|language=it-IT}}</ref>

			====Seafood====
			''Sole au gratin'' is a ] gratin, often covered with mushrooms. Many fish-based gratins use a white gratin sauce and cheese and brown quickly.<ref name=LaGas /> ''Cozze gratinate'' is a ]s-based recipe found in Italy.

			'']'' ("Jansson's Temptation") is a ] gratin of potatoes, onions, and preserved fish, somewhat similar to a French dish of potatoes with anchovies.<ref>Julia Child, ''Mastering the Art of French Cooking'' I, 1961:154f "Gratin de pommes de terre aux anchois"</ref>

			''Cod au gratin'' is a classic ] comfort food dish of cod baked in a creamy sauce and topped with cheese.

			====Vegetable====
			''Gratin Languedocien'' is made with ] and ], covered in breadcrumbs and oil, then browned.<ref name=LaGas /> This dish is similar to the Italian dish known as '']''. Other vegetables commonly used in gratin dishes include ],<ref>{{Cite web \|url=http://www.foodnetwork.com/recipes/ina-garten/cauliflower-gratin-recipe/index.html \|title=Cauliflower Gratin Recipe \|last=Garten \|first=Ina \|year=2004 \|website=Barefoot Contessa \|publisher=Food Network \|access-date=2009-02-16}}</ref> ],<ref>{{Cite web \|url=http://www.foodnetwork.com/recipes/ina-garten/spinach-gratin-recipe/index.html \|title=Spinach Gratin Recipe \|last=Garten \|first=Ina \|year=2001 \|website=Barefoot Contessa Parties! \|publisher=Food Network \|access-date=2009-02-16}}</ref> and ].<ref>{{Cite web \|url=http://www.epicurious.com/recipes/food/views/Butternut-Squash-Gratin-with-Goat-Cheese-and-Hazelnuts-240412 \|title=Spinach Gratin Recipe \|last=Stevens \|first=Molly \|date=November 2007 \|website=Bon Appétit \|access-date=2009-02-16 \|archive-date=2021-02-14 \|archive-url=https://web.archive.org/web/20210214052105/https://www.epicurious.com/recipes/food/views/butternut-squash-gratin-with-goat-cheese-and-hazelnuts-240412 \|url-status=dead }}</ref>

	==See also==		==See also==
			* ]
	*]

	==References==		==References==
	{{~~reflist~~\|2}}		{{Reflist\|35em}}

			{{Potato dishes}}
			{{Cheese dishes}}
			{{Subject bar\|portal1=Food\|portal2=France\|commons=yes\|commons-search=Category:Gratin\|wikt=yes}}

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Latest revision as of 20:51, 6 December 2024

Cooking technique of creating a browned crust "Scalloped potatoes" redirects here. For potato scallops, see potato cake.

Gratin (French: [ɡʁatɛ̃]) is a culinary technique in which a dish is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. The term may be applied to any dish made using this method. Gratin is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is often served in its baking dish.

A gratin dish is a shallow oven-proof container used to prepare gratins and similar dishes.

Terminology

The etymology of gratin is from the French language words gratter, 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 as gratin dauphinois, gratin may be applied to many other bases of meat, fish, vegetables, or pasta.

Preparations

Many gratinéed dishes are topped with béchamel, mornay or other sauces.

Potato-based

Potatoes gratiné

Potatoes gratiné is 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. 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 as funeral potatoes, potatoes au gratin, scalloped potatoes, or au gratin potatoes. In English-speaking Canada, it is called scalloped potatoes or potatoes au gratin. In French-speaking Canada, the dish is referred to as patates 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 gratin potatoes included cheese and scalloped potatoes did not, but this classic differentiation has been lost to time.

Pommes de terre gratinées

To make pommes de terre gratinées, or "potatoes with cheese," according to the recipe of Marcel 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 called twice-baked potatoes.

Gratin dauphinois

Main article: Gratin dauphinois

Gratin dauphinois is a speciality of the Dauphiné region 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 called potatoes au gratin in American English.

Gratin savoyard

Gratin savoyard is a similar dish found in the adjacent Savoie (Savoy) department. It consists of alternating layers of sliced potatoes, Beaufort cheese, and pieces of butter, with bouillon as the liquid. Cream is not used.

Other preparations

Pasta

The Neapolitan dish pasta al gratin (also referred to as pasta au gratin in American English) may be made with various kinds of pasta, including penne, rigatoni, fusilli / spirelli, macaroni, or tagliatelle. The pasta is cooked al dente, then covered with béchamel sauce, cheese (typically a mixture including scamorza, mozzarella or parmesan) and breadcrumbs, then baked.

Seafood

Sole au gratin is a sole gratin, often covered with mushrooms. Many fish-based gratins use a white gratin sauce and cheese and brown quickly. Cozze gratinate is a mussels-based recipe found in Italy.

Janssons frestelse ("Jansson's Temptation") is a Swedish gratin of potatoes, onions, and preserved fish, somewhat similar to a French dish of potatoes with anchovies.

Cod au gratin is a classic Newfoundland comfort food dish of cod baked in a creamy sauce and topped with cheese.

Vegetable

Gratin Languedocien is made with eggplant and tomato, covered in breadcrumbs and oil, then browned. This dish is similar to the Italian dish known as melanzane alla parmigiana. Other vegetables commonly used in gratin dishes include cauliflower, spinach, and butternut squash.

References

^ Courtine, Robert J. (ed.) (2003) The Concise Larousse Gastronomique London: Hamlyn ISBN 0-600-60863-8
The American Heritage Dictionary of the English Language, Fourth Edition definition from dictionary.com
^ Montagne, Prosper (1961). Larousse Gastronomique. USA: Crown Publishers. pp. 1101. ISBN 9780517503331.
"Gratin". BBC Good Food. Retrieved 2 August 2022.
"GRATIN : Etymologie de GRATIN". www.cnrtl.fr. Retrieved 2024-02-09.
Le Répertoire de La Cuisine by Louis Saulnier, 17th Edition, published 1982
Julia Child, Mastering the Art of French Cooking (1961)
^ Elvia Firuski; Maurice Firuski (eds.) (1952) The Best of Boulestin. London: William Heinemann. p. 249.
Lake of the Woods Milling Company, Ltd. (1913 ) Five Roses Cook Book Montreal: Whitecap Books, p. 177
"What's the Difference Between Scalloped and Au Gratin Potatoes?". thekitchn.com. May 1, 2019. Retrieved August 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 ) 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. Retrieved 2 August 2022.
Ramsay, Gordon (17 October 2020). "Pasta au gratin: grandmother's Neapolitan recipe". Gordon Ramsay Recipes. Retrieved 2 August 2022.
"Pasta al Gratin". Le Ricette di Tina (in Italian). 12 October 2019. Retrieved 2 August 2022.
Julia Child, Mastering the Art of French Cooking I, 1961:154f "Gratin de pommes de terre aux anchois"
Garten, Ina (2004). "Cauliflower Gratin Recipe". Barefoot Contessa. Food Network. Retrieved 2009-02-16.
Garten, Ina (2001). "Spinach Gratin Recipe". Barefoot Contessa Parties!. Food Network. Retrieved 2009-02-16.
Stevens, Molly (November 2007). "Spinach Gratin Recipe". Bon Appétit. Archived from the original on 2021-02-14. Retrieved 2009-02-16.

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