gratin

(redirected from Gratin dauphinois)

gra·tin

 (grät′n, grăt′n, gră-tăN′)
n.
1. A top crust consisting of bread crumbs or grated cheese mixed with butter and browned in the oven.
2. A dish topped with such a crust: "I find gratins so easy that I probably make them more than any other dish" (Martha Rose Shulman).

[French, from obsolete grater, to scratch, scrape, from Old French; see grate1.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

gratin

(French ɡratɛ̃)
adj
(Cookery) See au gratin
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

grat•in

(ˈgræt n, ˈgrɑt-; Fr. graˈtɛ̃)

n.
1. the crust formed on food cooked au gratin.
2. a dish cooked au gratin: potato gratin.
[1800–10; < French; see grate2, -ine3]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
Translations

gratin

[ˈgrætæn] ngratin m
Collins English/French Electronic Resource. © HarperCollins Publishers 2005
References in periodicals archive ?
COOKERY DEMOS PROGRAMME 10.30 - 11am - Brian Magill and Paul Mercer (Breakfast and Brunch) 11.15am to 12noon - Jean-Christophe Novelli Pommes Boulangerie Maman Novelli and Ratatouille 12noon - 12.30pm - Brian Magill and Paul Mercer ( Tapas) 12.45pm - 1.15pm - Jean-Christophe Novelli Gratin Dauphinois a la Jean Vienna and Tarte Tain 1.30pm- 2pm - Tom McCluney (Afternoon Tea) - competition 2.15pm - 2.45pm - Jean-Christophe Novelli 3.15pm - Chunk Broil - Brian Magill and Paul Mercer MUSICAL PERFORMANCES TAKING PLACE IN COMBER SQUARE 10 - 11.30am - Cleland Memorial 12noon - 2pm - Comber Brass Band 2.30 - 3:30pm - Newtownards Silver Band With children's activities, street theatre, and food demonstrations led by Chef Jean-Christophe Novelli the 2018 festival promises a great family day out!
Guests will be able to sample dishes such as the atlantic crab and avocado tartar paired with a glass of Belleruche white from the Rhone Valley, veal chop morel sauce and gratin dauphinois, paired with Crozes Hermitage red, and to finish - French shortbread with lemon and raspberries matched with Billecart Salmon Champagne Rose.
But don't let that stop you from ordering the Pommes Gratin Dauphinois to share.
The meal comprised a main course of Fillet of Mawdesley Beef served with Peppercorn and Cognac Sauce, Asparagus and Gratin Dauphinois. For dessert, guests were treated to Apple Tart with English Custard and Vanilla Bean Ice Cream followed by Petit Fours.
The best of the lot was the gratin dauphinois (not to be confused with pommes dauphine (croquettes) or pommes darphin (hash browns or rAlsti), all of which are also available, among others.
GRATIN DAUPHINOIS (serves 8-10) INGREDIENTS: 1.5ltrs milk Freshly ground nutmeg Freshly ground pepper 1 Bouquet garni 2 cloves garlic 165ml heavy cream 1.2kg potatoes, firm fleshed 120g grated Gruyere cheese Unsalted butter, softened for gratin dish Salt and pepper | Gratin dauphinois recipe Cuisine Foundations METHOD: 1.
INGREDIENTS: 1.5ltrs milk Freshly ground nutmeg Freshly ground pepper 1 Bouquet garni 2 cloves garlic 165ml heavy cream 1.2kg potatoes, firm fleshed 120g grated Gruyere cheese Unsalted butter, softened for gratin dish Salt and pepper INGREDIENTS: 1.5ltrs milk Freshly ground nutmeg Freshly ground pepper 1 Bouquet garni 2 cloves garlic 165ml heavy cream 1.2kg potatoes, firm fleshed 120g grated Gruyere cheese Unsalted butter, softened for gratin dish Salt and pepper | Gratin dauphinois recipe Cuisine Foundations | Gratin dauphinois recipe Cuisine Foundations METHOD: 1.
| Gratin dauphinois recipe from Le Cordon Bleu Cuisine Foundations | Gratin dauphinois recipe from Le Cordon Bleu Cuisine Foundations
The three-course menu includes grilled tuna salad with basil pesto dressing, fillet mignon with pepper cream and gratin Dauphinois and an indulgent chocolate fondant cake with vanilla whipped cream and dark chocolate strawberries.
What followed was a roast saddle of new season spring lamb with parsley and pine nut stuffing, vignole of peas, broad beans and artichokes with gratin dauphinois.
To get a fast-crack version of Montreal's cuisine, I hit up Brasserie T!, a new concept sprung from Toque!, one of Montreal's finest restaurants, e menu offers delights like gratin dauphinois and saucisson en brioche at accessible prices, and Brasserie T!