Gratin

Any baked dish which is topped with brown crust is called gratin. This food technique has French origins and is prepared in a shallow dish through grilling or broiling method. It is mostly served in a baking dish. The word gratin is derived from French word “grater” which translates to scrapings of bread and cheese and it was first used in 1846. Normally potato is used in the preparation of the dish. Fish, vegetables, meat, pasta dishes, crabmeat, fennel, aubergines, celeriac, and leeks- are also used in its preparation. Gratin Dauphinois or Potatoes gratin is known by various names throughout the English speaking countries. Potato gratins are referred as scalloped potatoes, au gratin potatoes or gratin potatoes through North America. The Australians and New Zealanders call it scalloped potatoes or potato bakes. The scalloped potatoes originally hint towards a type of seafood not scallops. The French Canadians call it pommes de terre au gratin.

Gratin Recipe– Commonly Suggested Ingredients
Gratin is prepared by using grated cheese, potato, bread crumb, butter or egg. Normally potato is one of the common ingredients used in the preparation of the dish. Many vegetables can be baked in this way. Ingredients such as Macaroni, cheese, baked pasta, and grains such as rice and polenta are also used in the preparation of gratins. The vegetable used for preparing gratin is selected over its starch content and ability to give out or absorb liquid. As indicated above potato is commonly used in the preparation of the dish because it has high starch content which can absorb the liquid and thicken the dish over the course of time. If the vegetables chosen for the preparation don’t absorb the liquid then it is suggested to fry them briefly before adding to the dish. And more liquid is added with such vegetables. Cooking experts suggest that Parmesan cheese should be sprinkled over any gratin dish to make it flavorsome and delicious. And paprika also improves the flavor of the dish. The usage of sauces such as Mornay sauce and béchamel sauce are used in the preparation of the gratins.

Gratin Recipe –Serving and Eating Suggestions
It is suggested that gratin should be allowed to rest for atleast 15 minutes before serving. The legendary gratin dish - Gratin Dauphinois is served with steak or sausages. The Gratin Dauphinois can be enjoyed as a standalone vegetable dish too. Gratins can be teamed with any sort of meat dishes. Variations of Gratin Recipe Gratin Recipe – Popular Types

• Clementine gratin with a Grand Marnier sabayon: This dessert is mostly served to kids. If served to adults the dessert is garnished with brandy.
• Gratin Dauphinois: This traditional gratin recipe was first prepared in the “Land of Four Mountains”. This dish is prepared using yellow fleshed potatoes. It is mostly served with light whipping cream. In earlier times the dish was served along with double cream. If it is served with copious amount of cheese then the recipe is called Gratin Savoyard. The name dauphinois refers to the origin of the place. Gratin Savoyard is enjoyed in the Savoie region of France.
• Gratin Languedocien: This is prepared by using tomato and eggplant. This gratin recipe resembles to a popular Italian dish called melanzane alla parmigiana.
• Macaroni au Gratin: This dish was enjoyed throughout Europe by the late 19th century. It is believed that this dish was enjoyed by most of the Edwardians. The Victorians enjoyed having richer version of gratin by combining it with béchamel sauce and Edwardians added breadcrumbs and butter on the top of the gratin.
• Janssons frestelse: This is a traditional Swedish dish which is prepared using preserved fish, potatoes and onions. It is very similar to the traditional French gratin prepared from potatoes and anchovies.
• Sweet Corn and Zucchini Gratin with Fresh Basil: This herbaceous dish can be served warm or hot. This herbaceous gratin is mostly enjoyed during winters.
• Chicken-Broccoli au Gratin: The broccoli and chicken pieces served in a creamy cheese sauce are topped with flaky crescent.
• Tomato Zucchini Gratin: This is a typical French gratin recipe where the tomatoes and zucchini are paired to produce tasty gratin.

Gratin Recipe- Health and Nutrition Facts
The Au Gratin potatoes give away substantial amount of vitamins and minerals. As the dish is laced with butter and cheese which alarmingly increases its cholesterol and fat contents. The American Heart Association warns that the foods that are high in cholesterol and fats leads to heart ailments. Continuous consumption of Au gratin may bring out catastrophic end results. Also, the people who are following low-sodium diet should stay away from au gratin.