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But, this is not what the word originally referred to. It now tends to refer to the browned crust that forms on the top of a baked dish, whether this crust forms by itself or is accelerated by passing the dish under a broiler. However, there need not be any additional toppings added to a dish for it to be au gratin. The famous dish gratin dauphinous , for example, sliced potatoes baked in cream, has no topping added. The original poulet au gratin , as well, had no cheese or breadcrumb topping.
It was simply a roast chicken served on top of a layer of baked forcemeat. Today, this dish refers to pieces of chicken covered with a sauce and usually sprinkled with cheese which is browned in an oven or under a broiler. The term gratin is sometimes used to refer to a force meat for which the main meat is seared before grinding. If you want to get even fancier, you could split a lobster tail lengthwise, top it with seasoned breadcrumbs and broil it. Actively scan device characteristics for identification.
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Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. For best results, bake the gratin and let it stand for 15 minutes. Reheat and then serve. The second heating actually makes it even tastier. Actively scan device characteristics for identification. Use precise geolocation data.
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List of Partners vendors. Featured Video. Cauliflower Gratin. Green Vegetable Gratin. German Potato Gratin. Leek and Fontina Gratin. Continue to 5 of 14 below. Brussels Sprouts Gratin.
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