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.

You can absolutely make these cheesy au gratin potatoes up to three days ahead of time! Simply pour the sauce over the potatoes as directed, then cover the pan with foil and instead of baking, place in the fridge until ready to bake.

The difference comes down to cheese. Scalloped potato recipes are usually baked in a basic cream sauce until soft and tender, with no cheese topping. Potatoes au gratin are a bit more decadent. They are made with lots of cheese sprinkled in between the layers of potatoes and also on top of the casserole.

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.

One serving of this creamy potato side dish will provide you with half your daily value of vitamin C, almost a quarter of your daily value of fiber, and some calcium and iron.

It can be round, oval or rectangular, and most commonly it is about an inch and a half deep. The material can be copper, stainless steel, enameled iron, aluminum, glass. It really does not matter much because the food is usually cooked elsewhere and transferred to the au gratin pan for a brief period under the broiler.

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.

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.

What is the difference between gratin and dauphinoise? ›

Potato dauphinoise is made with uncooked, thinly sliced potatoes cooked in a cream sauce, whereas potato au gratin is made with pre-cooked, thinly sliced potatoes in a cream sauce. The only real difference is one is pre-cooked, and the other isn't.

A gratin (coming from the French word for "grated") usually has a topping of bread crumbs or sometimes cheese, which browns at the final stage of cooking. A scalloped dish does not have such a topping. The surface may still brown, but it is the sauce itself that is browned.

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!

Leftovers: Store leftover potatoes in an airtight container in the fridge for 5 days. Freezing: Store them in an airtight container and freeze them for up to 2 weeks for best results. You can also freeze them in the dish they were baked in, but cover it tightly with aluminum foil or plastic wrap.

Cover dish loosely with foil and hold in a warm place through a typical service period, about two hours. If necessary, reheat in the oven or brown lightly under a salamander or broiler.

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.

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!

The term “casserole” can refer to any dish prepared in a casserole dish—essentially a deep, wide baking dish—and baked in the oven. A casserole can have layers, as in the case of an Italian lasagna or a deep-dish pizza, or composed of some evenly distributed combination of veggies, a protein, and a starchy binder.