22 Golden-Topped Gratin Recipes with Squash, Pasta, Potatoes, and More (2024)

FAQs

What is the difference between au gratin and casserole? ›

Both are baked in the oven, but a gratin is a special form of a casserole. When cooking it, you will layer the ingredients instead of just adding them all together. In most cases, a gratin is also served as a side dish, not a main, and it has a signature crust that has to be, well, gratinated.

A gratin is a dish that is topped with cheese, or bread crumbs mixed with bits of butter, then heated in the oven or under the grill until brown and crisp. The terms au gratin or gratinée refer to any dish prepared in such a manner.

A “gratin” is any dish that is topped with cheese or breadcrumbs mixed with butter, then heated in the oven or under the broiler until brown and crispy, according to The Food Lover's Companion. The term au gratin or gratinée just refers to anything prepared in that manner.

Derived from the French verb gratiner — to broil — gratin is a process that involves topping a dish with either cheese or buttery breadcrumbs and baking or broiling until crispy. While potatoes au gratin is most traditional, the contents beneath the golden crust can vary widely.

Scalloped potatoes also won't be as crispy in texture as au gratin. Both are golden brown and creamy, but if it's crispiness and crunchiness you're after, au gratin will probably be your best bet. Either one is sure to be a hit with your dinner guests, but it just depends on what sort of vibe you're going for!

If you stored the sliced potatoes in water to prevent discoloring, but didn't drain them well and pat them dry before adding them to the baking dish, you may have added extra water to the dish. You could have also used the wrong kind of potato, as some waxy potatoes can release more water than starchier potatoes.

Au Gratin potatoes are rich. Serve them with leaner proteins such as beef tenderloin, grilled or roasted chicken, and pan-seared fish. Another excellent pairing for Au Gratin potatoes is a fresh salad with herbs and a tart vinaigrette. Au Gratin potatoes make a great casserole and are a great entrée themselves.

The phrase au gratin literally means "by grating" in French, or "with a crust," from the verb gratter, "to scrape, scratch, or grate."

The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven.

Potato dauphinoise is made with uncooked, thinly sliced potatoes cooked in a cream sauce, whereas potato au gratin is made with pre-cooked, thinly sliced potatoes in a cream sauce. The only real difference is one is pre-cooked, and the other isn't.

How long does au gratin last in fridge? ›

To store: simply store these au gratin potatoes in the refrigerator in individual, airtight containers or covering the entire pan and placing it in the refrigerator. They'll stay good for up to 5 days. To reheat: reheat individual portions in the microwave or place the pan back in the oven until heated through.

Au sec: In French, au sec means “nearly dry”, and in cooking, this refers to reducing a liquid to the point where it's almost dry.

I love cooking these potatoes in a cast-iron skillet because it gives the potatoes a nice crispy edge and it makes the perfect amount of potatoes.

It isn't supposed to be watery. Try checking your oven temperature. If it reads too low that would do it. Try using russets.

The vessel best suited for most au gratin dishes is, simply enough, an au gratin pan. It can be round, oval or rectangular, and most commonly it is about an inch and a half deep.

noun. le ragoût masc. I'm going to make a casserole. Je vais faire un ragoût.

They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole. Au gratin is a French cooking term that can refer to any dish topped with cheese and breadcrumbs and browned under a broiler.

In France, un casserole refers specifically to a saucepan, and nothing else. However, une cassolette—a baked dish that's akin to what Americans call a casserole—is somewhat popular in French home cooking.

The phrase au gratin literally means "by grating" in French, or "with a crust," from the verb gratter, "to scrape, scratch, or grate." Definitions of au gratin. adjective. cooked while covered with browned breadcrumbs (and sometimes cheese)