Gratin facts for kids
Gratin is a special cooking method. It makes a yummy, crispy, browned topping on food. This topping often uses things like breadcrumbs, grated cheese, egg, or butter. Any dish made this way can be called a gratin.
Gratins are usually cooked in a shallow dish. They are baked or put under a broiler to get that golden, crispy crust. Often, people serve the gratin right in the dish it was cooked in. A gratin dish is simply a shallow, oven-safe pan. It's perfect for making gratins and similar meals.
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What Does "Gratin" Mean?
The word "gratin" comes from the French language. It comes from the French word gratter, which means "to scrape" or "to grate." Think of scraping cheese or bread into tiny pieces. The word gratiné means "crust" or "skin." This cooking method has been around for a long time. But the name "gratin" didn't appear in English until 1846.
Besides famous potato dishes, you can make gratin with many other foods. These include meat, fish, vegetables, or pasta.
Different Kinds of Gratin Dishes
Potato Gratins
Potatoes Gratiné
Potatoes gratiné is one of the most popular gratin dishes. It has many names, like "gratin potatoes" or "Gratin de pommes de terre." To make it, you put slices of cooked potato in a buttered baking dish. Then, you sprinkle them with cheese and bake them until they are golden brown. In North America, this dish is often called potatoes au gratin or scalloped potatoes. In Canada, it's known as patates au gratin. People in Australia and New Zealand call it scalloped potatoes or potato bake.
Twice-Baked Potatoes
To make pommes de terre gratinées, which means "potatoes with cheese," you bake large potatoes. Then, you cut them in half and scoop out the soft inside. You mash the potato with butter, cream, grated cheese, and seasonings. This mix is then put back into the potato skins. Finally, you sprinkle more cheese on top and bake them until they are golden. This dish is also called twice-baked potatoes.
Gratin Dauphinois
Gratin Dauphinois is a special dish from the Dauphiné area of France. It is usually made with thin slices of potato and cream. These are cooked in a buttered dish that has been rubbed with garlic. Some recipes also add cheese and eggs. In American English, this dish is often called potatoes au gratin.
Gratin Savoyard
Gratin savoyard is a similar dish from the Savoie region. It has layers of sliced potatoes, Beaufort cheese, and small pieces of butter. Instead of cream, it uses bouillon (a type of broth) as the liquid.
Other Gratin Dishes
Pasta Gratins
The Italian dish pasta al gratin can be made with many types of pasta. Some common types include penne, rigatoni, fusilli, macaroni, or tagliatelle. The pasta is cooked until it's firm (called al dente). Then, it's covered with béchamel sauce, cheese (like scamorza, mozzarella, or parmesan), and breadcrumbs. Finally, it's baked until golden.
Seafood Gratins
Sole au gratin is a gratin made with sole fish. It often has mushrooms on top. Many fish gratins use a white gratin sauce and cheese. They brown quickly in the oven. Cozze gratinate is a dish from Italy made with mussels.
Janssons frestelse ("Jansson's Temptation") is a Swedish gratin. It is made with potatoes, onions, and preserved fish. It is a bit like a French potato dish with anchovies.
Vegetable Gratins
Gratin Languedocien is made with eggplant and tomato. It's covered in breadcrumbs and oil, then browned. This dish is similar to the Italian dish called melanzane alla parmigiana. Other vegetables often used in gratin dishes include cauliflower, spinach, and butternut squash.
Many gratin dishes are topped with creamy sauces. These include béchamel or mornay sauce.
See also
In Spanish: Gratinado para niños
