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Gratin (French:) is a culinary technique in which a dish is topped with a browned crust, often using breadcrumbs, grated cheese, egg or cheese. [ 1 ] [ 2 ] [ 3 ] The term may be applied to any dish made using this method such as Potato Bake. [ 4 ]
au gratin "with gratings", anything that is grated onto a food dish. In English, specifically 'with cheese'. au jus lit. "with juice", referring to a food course served with sauce. Often redundantly formulated, as in 'Open-faced steak sandwich, served with au jus.' No longer used in French, except for the colloquial, être au jus (to be informed).
Gratin dauphinois (/ ˈ ɡ r æ t. æ̃ ˌ d oʊ. f ɪ ˈ n w ɑː / GRAT-a doh-fi-NWAH) is a French gratin of sliced raw potatoes baked in cream, from the Dauphiné region in south-eastern France. There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la ...
The modern version of French onion soup dates from the mid-19th century, in Les Halles, the large open-air market in Paris. The restaurants around the market – La Poule au Pot, Chez Baratte, Au Pied de Cochon – served the soup with a substantial topping of grated cheese, put under a grill and served au gratin. [7]
Tartiflette (French pronunciation: [taʁtiflɛt]) is a dish from Savoy in the French Alps. [1] It is made with potatoes, reblochon cheese, lardons and onions. [2] [3] A splash of white wine can be added too.
As a result of French influence on the English language, "hors d'oeuvre" has become a commonly used term in English to refer to small dishes served before meals. [19] The custom of the savoury course is of British origin and comes towards the end of the meal, before dessert or sweets [ 20 ] or even after the dessert, in contrast to the hors d ...
Yields: 8-10 servings. Prep Time: 30 mins. Total Time: 30 mins. Ingredients. 4 tbsp. salted butter, plus more for the baking dish. 2 tbsp. olive oil. 5. onions ...
Cardoon au gratin. Cervelle de canut (lit. silk worker's brains) is a cheese spread/dip named for the "brain of the silkworker". The dish has a base of fromage blanc , seasoned with chopped herbs, shallots, salt, pepper, olive oil and vinegar.