Roasted Garlic Potatoes Au Gratin | Good Food Discoveries (2024)

FAQs

Where did au gratin potatoes originate? ›

But its origins are crystal clear. Potatoes au Gratin or Gratin Dauphinois was first served during a state dinner held by Charles-Henri, the Duke of Clermont-Tonnerre and Lieutenant-general of the Dauphiné region in France in 1788.

Homemade Au Gratin Potatoes (1 cup) contains 27.6g total carbs, 23.2g net carbs, 18.6g fat, 12.4g protein, and 328 calories.

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.

The phrase au gratin literally means "by grating" in French, or "with a crust," from the verb gratter, "to scrape, scratch, or grate."

Born in the Dauphiné, an ancient historical territory now covered by the departments of Isère, Drome and Hautes-Alpes, this dish also called "potatoes à la dauphinoise" appeared, in a first slightly different form, between the 16th and 17th centuries in Italy and Switzerland, but it was in 1788 that it became part of ...

The Healthiest Potato is the Red Potato

After taking into account the mineral density, the vitamin density, the macronutrient balance, the sugar-to-fiber ratio, the sodium-to-potassium ratio, and the phytochemical profile, red potatoes are the healthiest potato with data from the USDA Food Database.

The risk of cholesterol, heart attack and stroke can be reduced by the consumption of roasted potatoes. The Vitamin B6 and fiber present in roasted potatoes help to improve metabolism. The increased weight can be easily reduced back to a normal level by including roasted potatoes in the diet.

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.

High heat will cause the milk to curdle. Use milk or cream with higher fat content. Whole milk, half-and-half, or cream and full-fat cheeses are necessary. Skim milk and reduced-fat products will not be your friend in this dish.

Why are my au gratin potatoes watery? ›

Some potatoes, like Yukon Gold, have more water in them. Try letting the dish rest for 10 minutes or so to let the water get absorbed and let the sauce thicken. Try cooking your recipe longer. Try uncovering the dish in the oven for the last 10 minutes or so.

Like many culinary terms, the phrase au gratin derives from a French word that means something similar to “scrapings.” According to the Oxford Companion to Food, gratin simply refers to a crisply baked top.

The etymology of gratin is from the French language words gratter, meaning "to scrape" (from having to scrape the food out of the dish it was cooked in). The technique predates the current name, which did not appear in English until 1846 (OED, s.v. "gratin").

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.

Originating from the highlands of the Andes, South America, potatoes were introduced to Europe in the sixteenth century. They were initially popular in Spain because they provided cheap sustenance for the poor.

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.

While the precise origin is unknown, the name for scalloped potatoes is said to derive from an English word, collop, which means to slice thinly. On the other hand, historians have said the name comes from the type of dish it is served in such as the original, oysters with breadcrumbs.

Why are they called funeral potatoes? Funeral potatoes get their unique name from being a crowd-pleasing casserole served as a side dish at after-funeral luncheons (particularly in the culture of the Church of Jesus Christ of Latter-Day Saints).