Two types of French culinary classics have gained quite the popularity- the Au gratin and Gratin. Both dishes have pleased the taste buds of many food enthusiasts over the years. Gratins are often associated with a crispy layer of bread crumbs, cheese or sauce, while Au gratin has the same layer on top of creamy dishes. They are found on menus in high-end restaurants and as well as street-side cafes. However, people often mistakenly use the two terms interchangeably without knowing the fundamental differences. This article aims to demystify the difference between these two commonly used cooking techniques and help you better understand how they can be used in your own home cooking.
Let’s admit it, these mouth-watering dishes are perfect for satisfying our cravings on a cold winter night or impressing guests at a friend’s dinner party. Whether you want to make a warm mac and cheese dish, potato gratin, or any other recipe that includes a cheesy, creamy-coated finish, it can be challenging to choose the right cooking technique for the dish. Understanding the difference between Au gratin and Gratin can help you achieve the perfect crispy, crispy, and delicious texture in your dishes. So, let’s get started!
Origins and Characteristics of Au Gratin
Au Gratin is a French term meaning ‘covered with grated cheese or breadcrumbs and browned in the oven’. The dish dates back to the 1700s when it was a popular way to use up leftover food. It was commonly made with potatoes, cheese, and cream and was served as a side dish.
Au Gratin dishes typically have a creamy, cheesy, and slightly crispy texture. They are often made by layering thinly sliced vegetables or meat with a creamy sauce, topped with breadcrumbs and baked until golden brown. In addition to potatoes, popular vegetables used in Au Gratin dishes include cauliflower, zucchini, and eggplant. This type of dish can be served as a main course or side dish and is often a staple of French and American cuisine.
Understanding the French Roots of Gratin Dishes
Understanding the French roots of gratin dishes is essential knowledge for anyone who loves to indulge in cheesy, baked dishes. The word gratin is derived from the French word gratter, which means ‘to scrape.’ This has to do with the traditional method of cooking gratin dishes, where a crust is formed on the top of the dish that is then scraped off. French cuisine is renowned for its decadent, elaborate dishes, and gratin is no different.
Gratin dishes, with their creamy texture and crispy topping, are a mainstay in French cuisine. They began as a way to use up leftover ingredients, and have since become a beloved dish around the world. There are many variations of gratin dishes, from classic potato gratin to more adventurous dishes made with seafood or vegetables. Knowing the French roots of gratin dishes not only adds a cultural dimension to this delicious food, it also provides insight into the history and evolution of French cuisine.
Cheese Varieties Used in Au Gratin and Gratin
When it comes to Au Gratin and Gratin, cheese is one of the most important ingredients that sets them apart. Both dishes use cheese to create their signature melted and bubbly topping, but the type of cheese used varies significantly.
In Au Gratin, the popular cheeses used are cheddar, Gruyere, Parmesan, and Emmental. Cheddar cheese is the most commonly used cheese in Au Gratin due to its mild flavor and good melting properties. Gruyere and Parmesan, on the other hand, are nuttier and more pungent, and they add a unique depth of flavor to the dish. Emmental, known for its sweet and nutty taste, can be used solo or in combination with other cheeses to create a perfect Au Gratin.
In contrast, classic gratin dishes use cheese such as Gruyere or Comte. These cheese varieties melt well and offer a nutty taste, which complements the main ingredient in the dish. Another popular cheese used in gratin recipes is Parmesan, which is grated finely and sprinkled on the dish to create a crisp, golden-brown crust on top. However, the choice of cheese often depends on the recipe and the cook’s preference, and many chefs experiment with different cheese varieties to create unique and flavorful dishes.
Popular Au Gratin and Gratin Recipes From Around the World
Au gratin and gratin are both delicious dishes that are enjoyed by people all around the world. While they may seem similar, there are some key differences between the two. For example, au gratin dishes typically include cheese and breadcrumbs, while gratin dishes usually focus on a creamy, rich sauce.
If you’re looking for some inspiration for new au gratin or gratin recipes to try at home, there are plenty of options from around the world. Some popular au gratin recipes include French-style potato gratin, classic mac and cheese, and seafood au gratin. For gratin dishes, you may want to try a creamy spinach gratin, cheesy zucchini gratin, or a savoury onion and mushroom gratin. No matter which dish you choose, you’re sure to enjoy the delicious combination of rich flavours and textures.
Nutritional Differences Between Au Gratin and Gratin Recipes
Nutritional differences between au gratin and gratin recipes mainly depend on the ingredients used in cooking. Au gratin dishes typically contain a significant amount of cheese and cream, which adds to the calorie and fat content of the dish. On the other hand, gratin dishes can be made with a wider range of ingredients, including vegetables, fish, and meat.
This means that the nutritional value of gratin dishes can be more varied and balanced. For instance, a gratin dish made with broccoli and topped with breadcrumbs may be lower in calories and fat compared to classic potato au gratin. In general, those who are watching their calorie and fat intake may want to opt for gratin dishes made with lighter ingredients like veggies, fish, or lean meat, while those who prefer richer and creamier dishes may choose to indulge in classic au gratin dishes.
Tips for Perfectly Baked Au Gratin and Gratin Dishes
Baking au gratin and gratin dishes is not rocket science, but neither is it a cakewalk. Most of us start with a basic recipe, but how do we make sure that it comes out perfectly, without undercooking or overcooking? One major tip for perfectly baked au gratin and gratin dishes is to not ignore the cheese. After all, the cheese is what lends the dish the rich and creamy taste which is essential to this particular type of dish. So, don’t skimp on the cheese!
Another important tip is to start with the right potato or other vegetables. While some recipes call for russet potatoes, others may require sweet potatoes, cauliflower, or zucchini. It is essential to choose the right type of vegetable for the dish, or else the taste may be off. Lastly, make sure you give the dish plenty of time to bake. Depending on the recipe, this could take up to an hour. So, be patient and keep an eye on the dish in the oven, taking care not to overcook or burn it. With these tips in mind, your baked au gratin and gratin dishes are sure to come out perfectly every time.
What to Serve With Au Gratin and Gratin Dishes: Pairing Suggestions
When it comes to serving au gratin and gratin dishes, it’s important to pair them with complementary sides and beverages to enhance the flavors. Au gratin dishes such as potatoes, vegetables, and seafood are rich and indulgent, making them an excellent accompaniment to lighter mains such as roasted chicken or fish.
For gratin dishes like mac and cheese or pasta, pair them with a simple green salad or steamed vegetables to balance out the richness. Additionally, a crisp white wine or light beer will refresh the palate and complement the flavors of the dish. If you’re serving a gratin as a main course, consider serving a fruit-based dessert like a tart or sorbet to provide a refreshing finish to the meal. With the right pairing, your au gratin and gratin dishes will shine, leaving your guests satisfied and delighted.
Conclusion
Depending on where you’re from, the terms “gratin” and “au gratin” may be used interchangeably or may refer to two distinct dishes. In general, gratin refers to a dish that is browned on top, usually through the use of breadcrumbs or cheese, while au gratin specifically includes a cheese topping. Both dishes can be made with a variety of ingredients and can be served as a side dish or as a main course.
While the difference between gratin and au gratin may seem minor, the cheese topping in the latter dish can add a rich and flavorful element to the dish. Whether you prefer your gratin with or without cheese, both versions can be delicious and comforting, making them popular dishes in many households and restaurants alike. So why not try making your own gratin or au gratin at home and enjoy the delicious taste of this classic dish?