Are these just different words for the same dish or is there something
inherently different about the two?

I've looked at recipes and they all seem to share common ingredients and
baking methods, but my husband insists they are different.



Dawn

Dawn wrote:
> Are these just different words for the same dish or is there something
> inherently different about the two?
>
> I've looked at recipes and they all seem to share common ingredients
> and baking methods, but my husband insists they are different.
>
> Dawn

IMO they are different. Au gratin contains cheese. Scalloped is in a cream
sauce. The general preparation is the same, however to the white (bechamel)
sauce for au gratin you add grated cheese.

Jill

>he general preparation is the same, however to the white (bechamel)
>sauce for au gratin you add grated cheese.

Jill, in my opinion you are 100% correct. Au Gratin has cheese.

Amber

On 23 Oct 2003 03:08:48 GMT, (Amberinauburn) wrote:

>>he general preparation is the same, however to the white (bechamel)
>>sauce for au gratin you add grated cheese.
>
>Jill, in my opinion you are 100% correct. Au Gratin has cheese.

Gratin is French for cheese. Not just opinion. ;D

--
Siobhan Perricone
"Who would have thought that a bad Austrian artist who's obsessed with the human physical ideal could assemble such a rabid political following?"
- www.theonion.com

On Thu, 23 Oct 2003 02:02:42 GMT, Dawn >
wrote:

>Are these just different words for the same dish or is there something
>inherently different about the two?
>
>I've looked at recipes and they all seem to share common ingredients and
>baking methods, but my husband insists they are different.

From the Epicurious food dictionary:

"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 gratinée refer
to any dish prepared in such a manner."

Gratin refers to the method, not the ingredients.

From the same source:

"Scallop: To prepare a food (most notably potatoes) by layering slices
of it with cream or a creamy sauce in a casserole. Scalloped foods are
often topped with bread or cracker crumbs before being baked."

So you can easily have scalloped potatoes au gratin, If cheese is
added to the cream or white sauce, it becomes something a la mornay,
mornay being bechamel (white sauce) to which cheese has been added.

(Amberinauburn) writes:
>
>>he general preparation is the same, however to the white (bechamel)
>>sauce for au gratin you add grated cheese.
>
>Jill, in my opinion you are 100% correct. Au Gratin has cheese.

Nope... au gratin simply refers to a browned topping, may be composed of
cheese/buttered crumbs... one, the other, or both. So yoose are both 100%
incorrect.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Siobhan Perricone wrote:

> On 23 Oct 2003 03:08:48 GMT, (Amberinauburn) wrote:
>
>>>he general preparation is the same, however to the white (bechamel)
>>>sauce for au gratin you add grated cheese.
>>
>>Jill, in my opinion you are 100% correct. Au Gratin has cheese.
>
> Gratin is French for cheese. Not just opinion. ;D

Fromage is French for cheese. Gratin is about a cooking technique.

Pastorio

"jmcquown" > wrote in message >...
> Dawn wrote:
> > Are these just different words for the same dish or is there something
> > inherently different about the two?
> >
> > I've looked at recipes and they all seem to share common ingredients
> > and baking methods, but my husband insists they are different.
> >
> > Dawn
>
> IMO they are different. Au gratin contains cheese. Scalloped is in a cream
> sauce. The general preparation is the same, however to the white (bechamel)
> sauce for au gratin you add grated cheese.
>


Thanks Jill. I think a lot of my confusion was because many, many
"scalloped" recipes contain grated cheese and they are not called "au
gratin."



Dawn