What makes a gratin a gratin?

Gratin (French: [ɡʁatɛ̃]) is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter . The term may be applied to any dish made using this method. Gratin is usually prepared in a shallow dish of some kind.

What goes well with gratin?

Au Gratin potatoes are rich. Serve them with leaner proteins such as beef tenderloin, grilled or roasted chicken, and pan-seared fish . Another excellent pairing for Au Gratin potatoes is a fresh salad with herbs and a tart vinaigrette. Au Gratin potatoes make a great casserole and are a great entrée themselves.

What is the difference between au gratin and gratin?

A “gratin” is any dish that is topped with cheese or breadcrumbs mixed with butter, then heated in the oven or under the broiler until brown and crispy, according to The Food Lover's Companion. The term “au gratin” or “gratinée” just refers to anything prepared in that manner.

What is a substitute for cream in gratin?

Fortunately, you can still make a delicious gratin dauphinoise without cream. Substitute fat-free or non-dairy milk , a small amount of light butter, and plenty of herbs and spices so you wind up with a tasty dish that you don't have to feel guilty about eating.

What is the cooking technique of gratin?

Cooking Technique: Gratin STEP 1 : THINLY SLICE AND LAYER VEGGIES. The best gratin potatoes are medium-starch, such as Yukon Golds. ... STEP 2: CREATE THE SAUCE. For a classic gratin, use heavy cream or a mix of cream and milk. ... STEP 3: TOP IT OFF. ... STEP 4: BAKE UNTIL BUBBLY. ... 3 FILLINGS TO TRY.

Which is better scalloped or au gratin?

Scalloped potatoes also won't be as crispy in texture as au gratin. Both are golden brown and creamy, but if it's crispiness and crunchiness you're after, au gratin will probably be your best bet . Either one is sure to be a hit with your dinner guests, but it just depends on what sort of vibe you're going for!

What does gratin literally mean?

The phrase au gratin literally means " by grating " in French, or "with a crust," from the verb gratter, "to scrape, scratch, or grate." Definitions of au gratin. adjective. cooked while covered with browned breadcrumbs (and sometimes cheese)

Does gratin always have cheese?

Before I get into the details of the recipe, it's important to know that the word gratin refers to the French technique of topping a dish ( it doesn't always have to be potatoes ) with either cheese or breadcrumbs that's then baked or broiled until golden brown on top.

What makes gratiner different from regular broiling?

A gratin is always baked and/or broiled in a shallow dish. The topping is traditionally cheese or breadcrumbs, and they should get crispy under the broiler. “Gratin” is derived from the French verb gratiner—to broil. Gratter (to scratch or scrape) is a close verb, and definitely suggestive of a gratin's crispy crust.

What's the difference between gratin and casserole?

Both are baked in the oven, but a gratin is a special form of a casserole . When cooking it, you will layer the ingredients instead of just adding them all together. In most cases, a gratin is also served as a side dish, not a main, and it has a signature crust that has to be, well, gratinated.

Root Vegetable Gratin Recipe | Vintage Mixer (2024)

Gratin made with potatoes and root vegetables are a new must as far as Thanksgiving side dish recipes go. This potato au gratin with gruyere is super cheesy yet also gluten free made with Bob’s Red Mill gluten free flour.

Victoria a local chef in Salt Lake City is a genius when it comes to healthy, seasonal recipes. She originally gave me the idea for this delicious root vegetable gratin recipe years ago at a small gathering we created together around holiday dishes. All of her recipes from that evening were amazingly delicious, using seasonal vegetables, and healthy substitutes, but this one was a favorite.

Since then, I’ve been altering this recipe every year, adding this or that, trying out different cheeses, and now also trying with with a gluten free flour. This updated recipe is my favorite thus far. The gruyere cheese really puts it over the top.

Au Gratin with Gruyere from Scratch

When making au gratin from scratch you need a few simple ingredients, root vegetables of any type, cheese and seasonings. The secret to making au gratin from scratch is using a food processor to thinly slice all of the potatoes and root veggies. This speeds up the process tremendously. Make sure and slice up the potatoes right before you’re ready to use them because if you do it too soon then they will start to discolor.

This root vegetable gratin recipe is actually quite simple and the beauty of it is, you can use whatever root vegetables you have on hand.

Substitutions for potatoes in gratin

Instead of the traditional, all potato gratin, this recipe has a blend of several root vegetables. If you don’t have celery root or maybe your just a little uncomfortable with the large gnarly brown root, try the pretty purple and white root vegetable- rutabaga or the slightly bitter turnip. Rutabagas are slightly more sweet, while celery root taste similar to celery but more mellow, and turnips have a flavor similar to horseradish, which my husband loves.

Making Gluten free Au Gratin

Most au gratin recipes are naturally gluten free. The recipe that I began with years ago has some flour in it to help soak up some of the half and half, and to cause the potatoes and veggie to stick together more. I have since altered it to use Bob’s Red Mill gluten free flour which works perfectly find and doesn’t add any extra flavor or texture.

This layered root vegetable gratin has been a crowd pleaser ever since first creating it years ago for our gathering and it has even gotten better over the years.

Ingredients

2 sweet potatoes, peeled and sliced 1/4” thick
2 russet potatoes, peeled and sliced 1/4” thick
1 rutabaga, celery root, or turnip peeled and sliced 1/4 “ thick
1/3 cup gluten free flour*
1/2 cup Parmesan cheese, shredded
1 1/2 cups gruyere cheese, shredded
2 cups half and half
1 Thai chili, minced, or 2 teaspoons Red Chile flakes
3 garlic cloves, minced
1/2 cup scallions, chopped
1 teaspoon fresh herbs like rosemary and thyme, chopped
1 teaspoon salt
1/4 teaspoon freshly ground pepper

Instructions

Preheat oven to 375.
Use a food processor to thinly slice up the potatoes and root vegetables.
In a small sauce pan combine the half and half, scallions, garlic, chilies and herbs. Bring to a simmer. Add salt and pepper. Set aside.
Layer sweet potatoes in a baking dish coated with pan spray. Sprinkle with 1 tablespoon of gluten free flour. Add a layer of cheese. Pour some of the half and half mixture over the potatoes. Add a layer of russet potatoes, flour and some more cream. Continue layering until all of the potatoes, root vegetables, flour and half and half have been used. Top vegetables with remaining grated cheese.
Cover pan with aluminum foil and bake in over for 50-60 minutes. Remove foil for the last 10 minutes of cooking. Remove from oven and serve.

Notes

The gluten free flour in this recipe helps the gratin set and stick together. Gluten free flour and all purpose flour may be used here interchangeably.

Keyword gluten free, potatoes au gratin

Posted in

Fall, Recipes, Seasonal, Side Dish, Vegetarian, Vintage Mixer

Add To

StumbleUpon
Twitter
Facebook
Pinterest