Au Gratin
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“Au gratin” is a term that, in America, is usually associated with cheese. But the term may refer to any topping of fine fresh or dry bread crumbs or even crushed cornflakes, cracker crumbs, or finely ground nuts on casseroles (see About Casseroles), creamed dishes, stuffed vegetables, or any dish where a browned, crispy upper crust is desired.
Ingredients
- Dry bread crumbs
- Dry bread crumbs
- (Sweet paprika, up to ½ teaspoon per 1 cup crumbs)
- Dots of butter
- Dry bread crumbs
- Finely grated Cheddar, Romano, or Parmesan (up to ¼ cup per 1 cup crumbs)
- (Sweet paprika, up to ½ teaspoon per 1 cup crumbs)
- Dots of butter
Let's Cook
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Step 1.
Sprinkle over the food in a light but thorough covering: Dry bread crumbs
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Step 2.
Unless otherwise directed, bake in a 375°F oven until a crisp, golden brown crust forms. Or preheat the broiler and place the dish 3 inches below the heat. Allow it to brown, checking frequently.
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Step 3.
Mix together: Dry bread crumbs; (Sweet paprika, up to ½ teaspoon per 1 cup crumbs)
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Step 4.
Sprinkle in a light but thorough covering over the food. Scatter over the top: Dots of butter
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Step 5.
Unless otherwise directed, bake in a 375°F oven to produce a crisp, golden crust. Or preheat the broiler and place the dish 5 inches below the heat. Allow it to brown, checking frequently.
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Step 6.
Combine in a medium bowl: Dry bread crumbs; Finely grated Cheddar, Romano, or Parmesan (up to ¼ cup per 1 cup crumbs); (Sweet paprika, up to ½ teaspoon per 1 cup crumbs)
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Step 7.
Sprinkle in a light but thorough covering over the food. Scatter over the top: Dots of butter
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Step 8.
Unless otherwise directed, bake in a preheated 350°F oven to produce a crisp, golden crust. Or preheat the broiler and place the dish 5 inches below the heat. Allow it to brown, checking frequently.
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