description Au Gratin Potatoes Overview
Au gratin potatoes are a baked casserole dish made with thinly sliced potatoes layered in a cream sauce and topped with cheese or breadcrumbs. Originating in French cuisine, the term "au gratin" refers to the crispy, browned crust that forms on top during the baking process. The dish distinguishes itself from other potato bakes by explicitly including this grated topping, which melts and creates a textured surface. It is commonly served as a hearty side dish for family meals and holiday gatherings.
help Au Gratin Potatoes FAQ
What does au gratin mean on a potato dish?
Au gratin refers to a browned crust, usually made with grated cheese, breadcrumbs, or both. In this dish, thinly sliced potatoes bake under a creamy sauce until the top turns crisp. [Merriam-Webster](https://www.merriam-webster.com/dictionary/au%20gratin)
Are au gratin potatoes the same as gratin dauphinois?
They overlap, but the terms are not identical: au gratin potatoes commonly include cheese, while traditional gratin dauphinois uses potatoes and cream and may omit cheese. Gratin dauphinois comes from France's Dauphiné region.
Why slice the potatoes thinly?
Thin, even slices let the potatoes cook through while the cream reduces around them. Uneven thick pieces can stay firm in the center before the cheese or breadcrumb crust is browned.
Can I make au gratin potatoes without cheese?
Yes, a cream-based gratin can brown through reduction and surface heat, and breadcrumbs can supply extra crunch. Cheese is common in American-style potatoes au gratin, but the French gratin idea is the browned crust, not one mandatory cheese.
explore Explore More
Reviews & Comments
Write a Review
Be the first to review
Share your thoughts with the community and help others make better decisions.
