Showing Food Potato gratin
| General Information | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Name | Potato gratin | ||||||||||
| Scientific Name | Not Available | ||||||||||
| Description | Gratin is a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish. A gratin dish refers to the shallow oven-proof container traditionally used to prepare gratins and similar dishes. | ||||||||||
| Primary ID | FOOD00847 | ||||||||||
| Picture |  | ||||||||||
| Classification | |||||||||||
| Group | Dishes | ||||||||||
| Sub-Group | Potato dishes | ||||||||||
| Taxonomy | |||||||||||
| Lineage | |||||||||||
| External Links | |||||||||||
| ITIS ID | Not Available | ||||||||||
| Wikipedia ID | Gratin | ||||||||||
| Composition | |||||||||||
| Compounds |
| ||||||||||
| Macronutrients |
| ||||||||||
| References | |||||||||||
| Content Reference | — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. | ||||||||||