What do you use gratin dish for?
A Gratin Dish is any pan that can be used in a Oven and Broiler to bake and caramelize food. The most important feature is to be able withstand the heat of a Salamander/Broiler. One of the most popular Gratin Dish or Pan is made with Copper or Cast Iron.
What is a gratin baking dish?
Gratin dishes are aesthetically pleasing oval baking dishes typically used for Au Gratine or gratin recipes because the shallow pan allows the surface to brown and crisp quickly in the oven. Also, a favorite go-to dish for oven baking casseroles, fruit cobblers, and baked veggie medleys.
What is an au gratin dish?
DESIGNATING a dish as au gratin means that it is supposed to have a crusty top, usually consisting of a sauce of cheese and eggs and sometimes bread crumbs. In these dishes, such as potatoes or broccoli au gratin, the crust is the prize.
What size is a gratin dish?
These oval shaped baking dishes are perfect for side dishes of Au Gratin or roasted vegetables, fruit crumbles and cheesy casseroles. The 14-inch oval size with a 3.5 quart capacity is ideal for passing at the table and for serving a crowd.
What can I cook in a gratin pan?
Potato Gratin Dauphinoise
- Zucchini Gratin With Cheddar Cheese. 50 mins.
- Potatoes Savoyarde: A Classic Gratin. 60 mins.
- Potato Gratin With Cheese and Bacon. 110 mins.
- Potato and Leek Gratin. 75 mins.
Is a gratin a casserole?
Casseroles and gratins are the same dish. Yes, there actually IS a difference between a casserole and a gratin. 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.
What can I use if I don’t have a gratin dish?
If you don’t have a casserole dish or the right size baking dish for a recipe, a baking pan or oven-safe Dutch oven or sauté pan can be used.
What is a 2 quart gratin dish?
The typical two-quart casserole dish is 8 inches wide by 8 inches long and 2 inches deep. These dimensions hold the exact two-quart volume needed for many casserole recipes. A rectangular casserole dish that is 11.1 inches long by 7.1 inches wide by 1.7 inches high also holds two quarts.
What is a gratin dish look like?
The cookware commonly used for this purpose is a Gratiné Pan or Dish, which traditionally is a shallow sided container, oval in shape with a 1 to 2 inch deep sidewall. Although the oval shape is the most common, a Gratiné may also be made in a round Gratiné Pan as well as a rectangular pan.
What do gratin dishes look like?
Is gratin a main dish?
Gratin is usually made as a side dish however there are ways to make it as a main dish. Several of my vegetarian Gratin recipes (see below) are so filling that all you need is a salad on the side. Enjoy my favorite Gratin recipes round up and make sure to include them in your weeknight or holiday menu.
What does gratin mean in French?
The phrase au gratin literally means “by grating” in French, or “with a crust,” from the verb gratter, “to scrape, scratch, or grate.”
Can you put Le Creuset in the oven?
Le Creuset Stoneware is safe for use in the microwave, freezer, refrigerator, dishwasher, oven and broiler. The maximum oven-safe temperature is 500°F / 260°C. The enameled surface is easy to clean and scratch-resistant. The enamel is completely hygienic and will not absorb odors or flavors.
Why choose Le Creuset?
Cast individually in sand molds, then hand-inspected by French artisans, each piece represents a rich heritage and continues a tradition of lasting, authentic design. Le Creuset is focused on inspiring and empowering people everywhere to make joy through cooking.
What is Lele Creuset stoneware?
Le Creuset Stoneware is extremely strong and durable, and resists staining, chipping and cracking. The handles, knobs and rims have been designed for a secure, easy-to-hold grip.
What is an au gratin dish used for?
Its functional stoneware construction and variety of sizes also make the oval au gratin dish useful for everything from preparing individual sides that are small enough to fit on a dinner plate beside an entrée to serving multiple portions at the table.