what is a gratin pan

Gratiné Pan or Dish cooking information, facts and recipes. Gratin Languedocien is made with eggplant and tomato, covered in breadcrumbs and oil, then browned. It can be round, oval or rectangular, and most commonly it is about an inch and a half deep. Editor's Notes. [1][9] Cream is not used. I have a couple of suggestions on how to insure that the gratinee turns out well. Then there are the sumptuous potatoes dauphinoise, which differ significantly from potatoes au gratin. The mix is then scooped back into the skins, arranged in a baking dish, sprinkled with grated cheese and browned in the oven or under the grill. This is a digitized version of an article from The Times’s print archive, before the start of online publication in 1996. A paella pan that has a shallow depth is a good example of a round pan often used to make Gratinés, while rectangular pans, sometimes with deeper sides, are also common for use in making Gratinés. LEETOYI Porcelain Small Oval Au Gratin Pans, Baking Dish Set for 1 or 2 person servings, Bakeware … Potatoes gratiné is one of the most common of gratins and is known by various names including "gratin potatoes" and "Gratin de pommes de terre". Among the many au gratin pans available are handsome ones in copper at Bridge Kitchenware, 214 East 52d Street, for $85. The dish is typically made with thinly sliced and layered potatoes and cream, cooked in a buttered dish rubbed with garlic. Made from aluminum, stainless steel, cast iron, copper, enameled iron, stoneware, porcelain, or glass, the Gratiné Pan allows the food to cook evenly and at the same speed as the crust while it browns. Deeper sided pans work well for gratin dishes that cook for longer periods of time and may contain more moist ingredients, such as some fish Gratinés or bean Gratinés referred to as cassoulet au gratins. [14], cooking technique of creating a browned crust, "Scalloped potatoes" redirects here. Pierre Franey, See the article in its original context from. [1] Some recipes add cheese and eggs.[8]. A crust-saving trick is to throw two tablespoons of water onto the wall of the broiler to produce a burst of steam just as the sauce begins to brown. A cassoulet au gratin (cassoulets are bean dishes with a variety ofother ingredients, such as goose and sausage, mixed in) would also require a deeper pan for the baking procedure . [3] This dish is similar to the Italian dish known as melanzane alla parmigiana. A type of bakeware that is used to make the traditional French food known as a Gratiné or Gratin, which is prepared with a brown crispy crust over the surface of the food. To make pommes de terre gratinées, or "potatoes with cheese", according to the recipe of Marcel Boulestin, large floury potatoes are baked in the oven, then halved and the flesh scooped from the skins. July 30, 2019: Like casserole dishes, au gratin pans come in a variety of sizes, colors, and materials, and they can be used for baking anything from entrees to sides to desserts.Some also double as attractive serving dishes, so they work well from the oven straight to the table. A deeper pan, holding somewhat more of the ingredients, will retain more moisture. The material can be copper, stainless steel, enameled iron, aluminum, glass. The cookware commonly used for this purpose is a Gratiné Pan or Dish, which traditionally is a shallow sided container, oval in shape with a 1 to 2 inch deep sidewall. Often made as a casserole, a potato dish or a vegetable dish, a Gratiné is browned under a broiler oven, a hot oven or a cooking torch to produce the golden tan crust that represents the key element of this food. A common alternative to using potatoes in a gratin is the use of various kinds of pasta, such as penne, rigatoni, fusilli / spirelli, or tagliatelle. The flesh is then mashed together with butter, cream, grated cheese and seasoning(s). Pans with handles are easier to carry to the table. "gratin"). [12], Janssons frestelse ("Jansson's Temptation") is a Swedish gratin of potatoes, onions, and preserved fish, somewhat similar to a French dish of potatoes with anchovies. The double handles make it an easy to use favourite on the hob as well, while the beauty of the brushed copper surface rounds out its versatility by suggesting it as a perfect serving vessel. You are not relying on the pan to do any special job of heat conduction; you are relying on it to look good when it is carried to the table so the crusty top can be displayed. Ingredients that are added to assist with the browning may include butter, cheese, and/or breadcrumbs made into a sauce that is either spread over the top or if dry, sprinkled over the top for browning. Potatoes au gratin are cooked before they are sliced and sauced and placed under the broiler, while dauphinoise potatoes are baked in the au gratin pan and benefit from a bit more depth. In addition to the well-known potato dishes such as gratin dauphinois, gratin may be applied to many other bases of meat, fish, vegetables, or pasta.[1][5]. Sole au gratin is a sole gratin, often is covered with mushrooms. It consists of alternating layers of sliced potatoes, Beaufort cheese, and pieces of butter, with bouillon as the liquid. In these dishes, such as potatoes or broccoli au gratin, the crust is the prize. i am contemplating getting a gratin dish but i don't know if it's for utility or as a fetish object. [3] Cozze gratinate is a mussels-based recipe found in Italy. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is often served in its baking dish. The pan itself is meant to be an attractive serving dish. Our round au gratin pan is designed with low sides to promote gently browned crusts when used in the oven. i generally cook for only 2 people if that makes a difference in terms if easily substitutable vessels. The vessel best suited for most au gratin dishes is, simply enough, an au gratin pan. (1952), Rombauer, Irma S. and Marion Rombauer Becker (1931 [1964]), https://en.wikipedia.org/w/index.php?title=Gratin&oldid=986469039, Short description is different from Wikidata, Wikipedia articles needing clarification from May 2020, Articles with unsourced statements from November 2014, Creative Commons Attribution-ShareAlike License, This page was last edited on 1 November 2020, at 01:50. For situations where a crust may crack prior to fully cooking, inject or squirt several tablespoons of water on the walls of the hot broiler in order to create steam to keep the crust moist. Australians and New Zealanders refer to it as scalloped potatoes or potato bake. Unlike with potatoes, some vegetable gratins involve cooking the vegetables partially and then baking them in a dish with the gratin topping. Gratin is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. [6], Gratin Dauphinois is a speciality of the Dauphiné region of France. A Gratiné may also be referred to as au gratin or simply a gratin. Although the oval shape is the most common, a Gratiné may also be made in a round Gratiné Pan as well as a rectangular pan. Gratin (French pronunciation: ​[ɡʁatɛ̃]) is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. A gratin dish is a shallow oven-proof container used to prepare gratins and similar dishes. They may also be baked under a steamed crust of potatoes. TimesMachine is an exclusive benefit for home delivery and digital subscribers. There are times when a slightly deeper au gratin pan is useful. [clarification needed][6] In North America, the dish is referred to variously as scalloped potatoes, funeral potatoes, potatoes au gratin, or au gratin potatoes. Be the first! [1][2][3] Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. There currently aren't any reviews or comments for this term. Occasionally the digitization process introduces transcription errors or other problems; we are continuing to work to improve these archived versions. For potato scallops, see, The American Heritage Dictionary of the English Language, Fourth Edition definition from, Le Répertoire de La Cuisine by Louis Saulnier, 17th Edition, published 1982, Elvia Firuski; Maurice Firuski (eds.)

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