Dish
Gratin
Gratin is made by layering cooked vegetables such as potatoes or cauliflower in a baking dish and covering them with a creamy sauce made from butter, flour, and milk. The dish is then topped with grated cheese and breadcrumbs and baked until golden brown and bubbly. Gratin can be made with a variety of vegetables and is often seasoned with herbs such as thyme or rosemary.
Origins and history
Gratin originated in France and is believed to have been influenced by Italian cuisine. It became popular in the 19th century and is now a staple in French cuisine.
Dietary considerations
Gratin is high in calories and fat due to the use of cream and cheese in the sauce. It is not suitable for those with lactose intolerance or dairy allergies.
Variations
There are many variations of gratin, including using different vegetables such as zucchini or eggplant, or adding meat such as ham or bacon to the dish.
Presentation and garnishing
Gratin is often served in individual ramekins or in a large baking dish. It is garnished with fresh herbs such as parsley or chives.
Tips & Tricks
To ensure the gratin is creamy and not lumpy, whisk the sauce constantly while cooking and use a high-quality cheese for the topping.
Side-dishes
Gratin can be served as a side dish or main course and pairs well with a variety of proteins such as chicken or fish.
Drink pairings
Gratin pairs well with full-bodied white wines such as Chardonnay or Sauvignon Blanc.
Delicious Gratin recipes
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