Au gratin definitions
| Word backwards | ua nitarg |
|---|---|
| Part of speech | The part of speech of the word "au gratin" is an adjective. |
| Syllabic division | au / gra-tin |
| Plural | The plural of the word au gratin is "au gratins." |
| Total letters | 8 |
| Vogais (3) | a,u,i |
| Consonants (4) | g,r,t,n |
Au gratin is a cooking technique where a dish is topped with breadcrumbs, cheese, and butter then baked or broiled until browned and crispy. This method originated in France and is commonly used with dishes like potatoes, pasta, or seafood.
Au gratin dishes are known for their rich and indulgent flavor profile. The combination of melted cheese, breadcrumbs, and butter creates a creamy and crispy topping that is hard to resist.
Ingredients
Common ingredients used in au gratin dishes include potatoes, cheese (such as cheddar or gruyere), breadcrumbs, butter, and seasonings like salt, pepper, and garlic powder. Some recipes may also call for heavy cream or milk to create a creamy sauce.
Preparation
To make an au gratin dish, start by slicing the main ingredient thinly and arranging it in a baking dish. Then, make the cheese sauce by melting butter in a saucepan, adding flour to make a roux, and gradually whisking in milk or cream until thickened. Pour the cheese sauce over the main ingredient, top with breadcrumbs and more cheese, then bake until bubbly and golden brown.
Variations
While potatoes are a popular choice for au gratin dishes, you can get creative with other ingredients like cauliflower, broccoli, or seafood. Experiment with different types of cheese, herbs, and seasonings to customize the dish to your taste.
Whether served as a comforting side dish or a savory main course, au gratin is a versatile and delicious cooking technique that adds a touch of elegance to any meal.
Au gratin Examples
- I ordered the steak au gratin for dinner.
- The au gratin potatoes were a hit at the party.
- She sprinkled breadcrumbs on top of the au gratin dish before baking it.
- Au gratin dishes are traditionally baked in a shallow dish.
- The chef prepared a delicious seafood au gratin.
- We enjoyed a creamy spinach au gratin as a side dish.
- The restaurant's specialty is its lobster au gratin.
- He added a touch of nutmeg to the au gratin sauce.
- The au gratin recipe called for a blend of different cheeses.
- Au gratin dishes are known for their crispy, golden-brown topping.