Scott wrote:
> Sean S. wrote:
> >
> > Au Gratin Potatoes
>
> > 6 medium Potatoes
> > 1/4 cup butter
> > 1 teaspoon salt
> > 2 cups shredded Cheddar cheese
> > 1/2 cup chopped onion
> > 1 tablespoon all-purpose flour
> > 1/4 teaspoon pepper
> > 2 cups milk
>
> > Cut potatoes into thin slices. In a saucepan, cook onion in butter
> > until
> > tender. Stir in flour, salt, and pepper.
>
> > Cook over low heat, stirring constantly. Remove from heat and stir in
> > milk and 1-1/2 cups cheese. Heat to boiling and boil for 1 minute.
>
> > Place potatoes in un-greased 4-qt. casserole and pour cheese sauce
> > over potatoes. Cook uncovered at 3500 for 1 hour. Sprinkle remaining
> > cheese on top and bake until melted.
>
> No bread crumb topping?

Sprinkled with cheese qualifies it as a gratin, providing the top is
browned.

gratin; gratin�e
[GRAH-tn (Fr. , gra-TAN , ), grah-tee-NAY]
A gratin is any dish that is topped with cheese or bread crumbs mixed
with bits of butter, then heated in the oven or under the broiler
until brown and crispy. The terms au gratin or gratin�e refer to any
dish prepared in such a manner. Special round or oval gratin pans and
dishes are ovenproof and shallow, which increases a dish's surface
area, thereby insuring a larger crispy portion for each serving.

� Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.