克拉汀有一些特别的东西;服务将任何膳食变成盛宴。克拉汀的豪华方面使其成为娱乐的理想选择。在我的经验中，当他们看到烤炉出现时，客人总是充满了一顿饭的最佳期望。

The history of this classic dish is long. The name gratin comes from the French word格栅, meaning “scraped.” This was originally a reference to the thin, tasty crust formed at the bottom of a pot or pan that could be scraped up and eaten. Nowadays, the term is used for baked dishes that have a golden crust on their surface, an effect often created by sprinkling grated cheese and breadcrumbs on top and broiling after baking. Key to a gratin’s charm is the combination of textures that it offers: the melting, tender center, often enriched with cream or cheese, contrasting with that appealing crisp crust, created as a protective layer as it bubbles away in the oven.

来自法国美食的最佳已知示例是土豆A La Dauphinois，来自Dauphine地区的丰富的奶油薯盘。而Dauphinois的一些食谱呼叫鸡蛋或奶酪 - 或者确实使用鸡蛋和奶酪 - 除了奶油，伊丽莎白大卫在经典之外法国省级烹饪opted simply for cream, observing: “And if it seems to the thriftily-minded, outrageously extravagant to use half a pint of cream to one pound of potatoes, I can only say that to me it seems a more satisfactory way of enjoying cream than pouring it over tinned peaches or chocolate mousse.” Another fine example of a potato gratin dish is Sweden’s Jansson’s Temptation. The source of the appealing name remains a mystery, incidentally, as no one knows who Jansson was. This much-loved classic of Swedish cuisine is traditionally served as a main course rather than as an accompaniment. Made from finely chopped potatoes, it’s a simple, homely meal flavored with fried onions and chopped cured anchovies or herring, which, when cooked, becomes far more than the sum of its parts, truly as irresistible as its name implies. And that’s just the thing about gratins. They are at the same time extravagant and homey, decadent and comforting.

虽然这两个经典调用土豆，但焗烤肉实际上是一种多功能砂锅，可以由各种成分制成。betway电子竞技俱乐部随着这些食谱展示，beets,甜土豆，确实是根茎类蔬菜借给焗烤肉治疗，他们享受了很大的寒冷天气。更轻的纹理蔬菜，如比利时幸福，茴香或韭菜，在焗烤面上。

Making a gratin involves a certain amount of preparation, especially if the peeling and slicing of the vegetables are done by hand. Bear in mind that this is a leisurely process and is best treated as an opportunity to slow down your day. To ensure a pleasing finished texture, it’s important that the main element is cooked through until tender. Some gratin recipes, therefore, involve a preliminary stage where this element—such as a root vegetable—is blanched or boiled. The liquid element of the dish can be as simple as heavy cream or a more time-consuming roux-based sauce. However, once the gratin has been assembled, it can be put in the oven and left alone to cook, allowing you ample time to get on with the rest of the meal or simply await your gratin while you relax by a fire.

One last bonus of gratins, especially for entertaining: they are the ultimate make-ahead dishes. They can be assembled ahead and refrigerated overnight before baking on the day, or they can be baked ahead and then reheated in the oven before the meal. If you’re looking for the perfect accompaniment to a holiday roast, look no further than one of these gratins.