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What is a name for a light gratin baked in earthenware dish?
Tian
What is a tian on a menu?
A tian is an earthenware dish used in Provence, France to cook gratin; its name is also used for gratins - usually vegetable - cooked in such a dish. A tian is generally oval in shape, and could also be called a gratin dish.
What is Gratin on harvest moon?
a cooking dish from the oven you will need an onion, butter, milk cheese, and flour.
What is a gratin dish on harvest moon ds?
It's made in the oven with onion, butter, milk, cheese and flour. Hope it helped :)
What does it mean when you au gratin a potato?
Au gratin is a French style of cooking where breadcrumbs and butter are placed on top of a casserole of any type and browned under the broiler to give the top a nice crunch. Cheese in au gratin topping is not a requirement, even if it is delicious. You can make an au gratin dish without cheese simply with breadcrumbs and dots of butter.
What is gratin potato?
Potato Gratin is: Thin sliced potatoes with cheese and cream. It is a very delicious dish. For more information+recipes use the links below.
Is Vegetable Au Gratin a French dish?
No, it is Latin. It has a French name because it is very popular in Garconeria le Riviera, near the French Riviera, Cannes.
What do you want for dinner tonight?
Thanksgiving dinner is never complete without the turkey. A pumpkin pie, butternut squash soup, and potato gratin for side dish.
What has somebody done to potatoes if you are having them au gratin?
they are being sliced you sussy baka for not knowing, i was one
What is the country of origin for au gratin potatoes?
Potatoes gratin ("pommes de terres gratin") originated in France, I believe in the northern region near the Alps.
What actors and actresses appeared in Gratin - 1998?
The cast of Gratin - 1998 includes: Artus de Penguern
What is the meaning of Au Gratin in cooking?
Au gratin is a culinary style of topping a dish with a cream sauce or creamy cheese sauce and herbed bread crumbs. Au gratin does not necessarily mix the sauce all the way through a dish but most often it will mix that way, often by design.For au gratin potatoes (pommes de terre au gratin) Slice and layer potatoes into a casserole with a few pats of butter interspersed, make a thin bechamel sauce and melt a cheese such as Cantal or something similar into the bechamel. Pour the sauce over the potatoes, sprinkle with herbed breadcrumbs or croutons. Bake in a medium oven for 45 minutes until the potatoes are softened.Bechamel is made by melting a half cup of butter and sauteeing about 1/2 onion finely diced. when the onions are translucent add 1/4 cup flour and blend it until smooth then add 1 to 1 1/2 cup milk or cream and a pinch of nutmeg, stir until thickened. To thin it add milk, to thicken it add less milk or simmer it longer without burning it.Melting cheese into this will make a cheese sauce. thinning this and adding various ingredients will make various cream sauces or soups.
