- in its
baking dish. A
gratin dish is a
shallow oven-proof
container used to
prepare gratins and
similar dishes. Look up
gratin in Wiktionary, the free...
-
Gratin dauphinois (/ˈɡræt.æ̃ ˌdoʊ.fɪˈnwɑː/ GRAT-a doh-fi-NWAH) is a
French gratin of
sliced raw
potatoes baked in cream, from the Dauphiné
region in south-eastern...
- not
generally referred to as c****eroles, and
might be
called ‘bakes’ or ‘
gratins.’ In the UK, the
terms c****erole and stew tend to be used interchangeably...
-
Doria (ドリア, doria) is a type of rice
gratin po****r in ****an.
Cooked white rice is
topped with sautéed meat, such as
chicken or shrimp, and vegetables...
-
chunks or slices, and is also used in a
variety of dishes,
particularly in
gratins, and fondue, in
which it is
mixed with Gruyère, the
other highly po****r...
- arugula,
vodka martini, pate Dessert:
prime rib,
amarone wine,
potato gratin,
shallot confit Contestants: Rose Kai,
Executive Chef,
Fresh Potato Factory...
-
filling between layers of phyllo.
Custard may also be used as a top
layer in
gratins, such as the
South African bobotie and many
Balkan versions of moussaka...
- a
substantial topping of
grated cheese, put
under a
grill and
served au
gratin.
According to one writer, the
classic gratinée des
Halles transcended class...
-
Funeral potatoes is a potato-based
hotdish or c****erole,
similar to au
gratin potatoes, po****r in the
American Intermountain West and Midwest. It is called...
-
Alpine flavour with
dishes such as fondue,
raclette common,
gratin dauphinois and
gratin savoyard. The
region is also
famous for its
Bresse poultry and...
