Potatoes au gratin is a French dish consisting of thinly sliced potatoes layered with cheese, milk, and spices, then baked to a golden brown. It can be made with various ingredients and is high in fat and calories. Gratin dishes recreate the flavor-rich scraps left at the bottom of a pan after a baked dish has been consumed.
Potatoes au gratin are a popular side dish often served alongside chicken, beef, or another main dish. This dish is thin slices of potato layered with cheese, milk, and spices, then cooked to a golden brown. Many believe potato gratin originated in France and is based on a dish known as gratin Dauphinois after the Dauphine region of France. Potato gratin recipes in the United States (US) date back to at least 1894, and many US recipes refer to this dish as scalloped potatoes.
The word gratin is transmitted to the French very gratter, which means to scrape. It refers to the flavor-rich scraps left at the bottom of a pan after a baked dish has been consumed. Gratin dishes attempt to recreate these delicious cutouts on top of a baked dish using breadcrumbs, cheese, butter, or cream. This cooking technique can be applied to many different types of dishes, including potatoes.
Gratin dishes usually require the use of a gratin pan, which is a shallow skillet that can be safely used in the oven. These pans are often placed on the table so guests can help themselves. Many gratin pans are quite decorative and made from ceramic and other fine materials to give them an attractive look.
The recipes and ingredients used for potato gratin can vary widely based on region and personal preference. It all starts with a base of thinly sliced potatoes, which are layered in a baking dish. Grated or crumbled cheese is added to the mixture, along with milk, cream or butter. Many chefs flavor potato gratin with salt and pepper, while others add bacon for a rich, meaty taste. Traditional recipes often call for garlic and onions, and most versions of this dish feature a top layer of cheese, egg, and breadcrumbs.
Given the high concentration of butter, milk, cheese and cream in potatoes au gratin, it’s no surprise that this dish is very high in fat and calories. Like other high-fat dishes, potato gratin should be eaten in moderation as part of a balanced meal. To cut the fat, some recipes call for skim milk or water instead of the traditional butter and cream. Others use garlic and herbs to ditch the salt and butter. Many grocery stores sell a pre-made version of this dish in a box or bag, often requiring just the addition of water and milk, with a lower-fat alternative to homemade potato gratin.
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