What does potatoes au gratin mean

In a small sauce pan add heavy cream, garlic, nutmeg and 3 tbsp of the butter and set over low heat. Once all potatoes are sliced, rinse and pat completely dry. Using 1 tbsp of butter lightly grease a 9X13 baking dish or 12 inch circular pan. Arrange a single layer of potatoes on the bottom of the pan, lightly season with salt and pepper and sprinkle with gruyere cheese. Continue this process of layering until potatoes are all used up. Be sure to reserve a little cheese for the top.

Slowly pour the warm cream mixture over the potatoes and gently press down on the potatoes with your hands to make sure all liquid is evenly dispersed. Sprinkle with remaining gruyere and parmesan cheese. Cover the pan with foil and bake for 50 minutes covered, remove foil and continue to bake for another 25 minutes. Top with fresh greens and serve warm. Nutrition Info Per Serving Amount.

Ask a Question or. Questions 1 Reviews 2 Avg: 5. Lauren Perry Could I make this recipe the night before? You bet! Jale Gosch. What a lovely review! Au gratin is one of many fancy-sounding French culinary terms to enter English during the 19th century, when a taste for French food, especially among the wealthy, developed in America.

When you cook something au gratin or simply gratin, you are not, in reality, doing anything fancy at all. See also : The French Mother Sauces. The word gratin is given many alternative and incorrect definitions. Other sources say that gratin or au gratin refers to a dish with a browned topping, whether breadcrumbs, cheese, or a combination of both.

Some even claim that gratin is a French word for a baked casserole. But, this is not what the word originally referred to. All it really takes is some breadcrumbs, butter, and an oven. Scalloped potatoes and au gratin potatoes have a lot in common. The main thing that separates the starchy dishes is how dairy fits into the equation. Scalloped potatoes are usually baked in a casserole dish with heavy cream, milk, and aromatic herbs.

Of course, there are other differences: As a general rule of thumb, Potatoes au gratin is topped with breadcrumbs; meanwhile, scalloped potatoes can involve breadcrumbs, but the crunchy topper is less of an iconic signature of the dish.