Gratins will curdle if anything acidic is added to the milk or cream. For example lemon juice and vinegar will make milk curdle, as will some alcohols. Sometimes cooking cheese based dishes on a very high temperature will make the cheese overcook and look slightly odd, but that's different to curdling.
because it has dairy in it
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.
Potato Gratin is: Thin sliced potatoes with cheese and cream. It is a very delicious dish. For more information+recipes use the links below.
It depends what else they are having. If a 3 veg and meat dinner, I would serve 4 oz au gratin per. -This will take 50 pounds potato.
I believe you may be looking for scalloped potatoes.
Thanksgiving dinner is never complete without the turkey. A pumpkin pie, butternut squash soup, and potato gratin for side dish.
You can boil it, fry it, bake it, roast it, au gratin it, mash it, hash brown it, potato salad it, but one of my favorites is to throw it into the campfire until its all charred on the outside and tender on the inside. So good.
Potatoes gratin ("pommes de terres gratin") originated in France, I believe in the northern region near the Alps.
Yes, Camels milk does not curdle
The cast of Gratin - 1998 includes: Artus de Penguern
Bacteria in the milk can also cause it to curdle.
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