My Grandma's Broccoli au Gratin Is the Comfort Food I Can't Live Without — and the Recipe Came from a Box (2024)

FAQs

What does au 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."

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.

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.

Gratin dauphinois is a speciality of the Dauphiné region of France. The dish is typically made with thinly sliced and layered potatoes, and cream, cooked in a buttered dish rubbed with garlic. Some recipes add cheese and eggs. It is called potatoes au gratin in American English.

½ cup of broccoli au gratin (Boston Market) contains 120 Calories. The macronutrient breakdown is 39% carbs, 51% fat, and 10% protein. This is a good source of calcium (15% of your Daily Value), vitamin a (30% of your Daily Value), and vitamin c (90% of your Daily Value).

Broccoli Cheese Bake Storage Instructions

To store, place into the fridge for up to 5 days and in the freezer for up to 6 months, both held in an airtight container. Thaw in the refrigerator overnight before reheating.

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.

gratin (dish with a topping of breadcrumbs and cheese)

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.

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.

What's gratin in English? ›

A gratin is a dish containing vegetables or sometimes meat or fish. It is covered with cheese or cheese sauce and baked in the oven. ... fresh salmon with potato and cheese gratin.

The Gratin Baking Dish

But it isn't your only option: "Even though a classic gratin dish is beautiful and useful, you can make a gratin in pretty much any dish that is ovenproof, such as glass, enamel, or earthenware. It can be square, round, or rectangular," says Kovel.

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).

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.

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!

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.

History. The first mention of the dish is from 12 July 1788. It was served with ortolans at a dinner given by Charles-Henri, Duke of Clermont-Tonnerre and Lieutenant-general of the Dauphiné, for the municipal officials of the town of Gap, now in the département of Hautes-Alpes.

1 cup of broccoli has 31 calories so you will have to eat 3 cups (85 grams- 250 grams: based on how you eat, cut, raw, boiled) which would be approximately 100 calories.

Broccoli is low in saturated fat and very low in cholesterol. It is also a good source of protein and many minerals, including calcium, iron, magnesium, potassium, manganese and phosphorus.

A half-cup of broccoli contains: Calories: 15. Fat: 0 grams. Carbs: 3 grams.

Why is freezing not recommended for cheese? ›

Before freezing, the moisture in a cheese is distributed evenly throughout its interior, along with fat, protein, and minerals. Freezing turns that moisture into ice crystals, which damages the cheese's structure and can affect whether its texture is crumbly or pliable, firm or pasty after thawing.

Broccoli — florets and stems — must be blanched for effective freezing. If you freeze it raw, you'll wind up with bitter, drab green, shriveled stems. Blanching preserves the bright green color and tasty flavor. You can either blanch in boiling water for three minutes or steam for five minutes.

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.

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.