22 Golden-Topped Gratin Recipes with Squash, Pasta, Potatoes, and More (2024)

FAQs

What is the difference between au 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.

A gratin is a dish that is topped with cheese, or bread crumbs mixed with bits of butter, then heated in the oven or under the grill until brown and crisp. The terms au gratin or gratinée refer to any dish prepared in such a manner.

What Does “Au Gratin” Mean? 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.

Garten recommends letting the gratin sit for 10 minutes before serving it hot. She also notes that the gratin can be cooked a day ahead and reheated at 350 degrees for 30 minutes, a helpful tip if you want to save some time on Thanksgiving or Christmas.

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!

Substituting Milk for Heavy Cream

Whole milk alone can work in some instances as a substitute. At 3.5%, its fat content is low, but it's a good substitute in mashed potatoes or potatoes au gratin.

Butter a gratin dish (which should be long and large and about 5 cm (2 in) deep) and sprinkle 2 chopped garlic slices on the bottom, a pinch of salt and pepper and more nutmeg.

Au Gratin potatoes contain cheese, whereas Scalloped Potatoes do not. Scalloped potatoes typically contain cream but can also contain flavorful stock instead of dairy. Try our Classic Au Gratin Potatoes Recipe or Classic Scalloped Potatoes Recipe.

As such, anything made with a cream sauce and cheese is probably not going to scream healthy. However, using non-fat milk instead of heavy cream or whole milk, omitting the cheese and cutting back on the salt are easy modifications that can lower the calories, sodium and saturated fats.

If you stored the sliced potatoes in water to prevent discoloring, but didn't drain them well and pat them dry before adding them to the baking dish, you may have added extra water to the dish. You could have also used the wrong kind of potato, as some waxy potatoes can release more water than starchier potatoes.

Why did my gratin curdle? ›

The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven.

This "gratin style potatoes" as North Americans call it has been a traditional French dish since the 18th century even though its origins date back to the 16th century and the appearance of the tuber in Europe.

If raw, once the potato is cut you can store in the refrigerator, covered with water for 12-24 hours. Be sure to keep submerged in water to prevent slices from turning gray or brown.

If you're here, you'll probably be glad to know that yes, you can peel and cut potatoes the day before you plan to serve them — and that it's super easy!

The pair are colleagues and longtime friends

Flay and Garten have been friends and colleagues for decades, so it's no surprise that Flay has such respect for her person and her cooking.

In France, un casserole refers specifically to a saucepan, and nothing else. However, une cassolette—a baked dish that's akin to what Americans call a casserole—is somewhat popular in French home cooking.

Definitions of au gratin. adjective. cooked while covered with browned breadcrumbs (and sometimes cheese) synonyms: cooked. having been prepared for eating by the application of heat.

casseruola. an earthenware casserole. the food cooked in a casserole. (cibo cotto in casseruola)

Also known as Dauphinoise Potatoes, this French classic is adapted from a Julia Child's recipe. With layers upon layers of finely sliced potatoes baked in, cream, butter and cheese with a hint of fresh thyme, it's luxurious and thoroughly indulgent. Bonus: It's the ultimate make ahead potato side dish!