Elevate your culinary presentations with Health Craft's exquisite Oval Au Gratin Dish, measuring 9 x 4.5 inches and crafted from high-quality stainless steel. This versatile dish is not only perfect for serving classic au gratin potatoes and baked macaroni and cheese, but it also excels in presenting cold and neutral temperature appetizers like fresh grapes, berries, and nuts. Its 12 oz. capacity allows for a wide range of dishes to be elegantly served, making it a must-have addition to your kitchen collection. Embrace the superior quality and functionality of our oval au gratin dish, designed to effortlessly transition from oven to table, embodying Health Craft's commitment to promoting a healthy lifestyle through innovative kitchen solutions.
Product Details
- Size: two 9.25 x 4.75 x 1-inch Au Gaten Serving Dishes
- Capacity: 12 to 15 ounces
- Material: Stainless Steel
- Weight: 7 ounces
- Dishwasher Safe and Oven Safe
- Nest one inside the other for easy storage
- Perfect for a picnic, RV, or Boat
Crafted with durable 18/0 stainless steel and a mirror finish, this platter is designed to withstand countless uses while adding a touch of elegance to your table. Whether you're serving sides or appetizers, this versatile platter will effortlessly enhance any table setting, making your meals truly shine. Trust Health Craft for premium serving solutions that elevate your dining experience without compromising on quality.
The au gratin pan, also known as a gratin dish, is a shallow, often oval-shaped pan traditionally made of metal, ceramic, or enameled cast iron, used for baking and broiling dishes that are topped with a browned crust, usually made from breadcrumbs, grated cheese, or a mixture of both. The word "gratin" (or "au gratin") refers to the culinary technique, rather than the pan itself, but the pan has evolved as the ideal vessel for executing this method.
Origin of the Term "Au Gratin"
"Gratin" is a French term derived from gratter, meaning “to scrape” or “to grate,” referencing both the scraping of the crust from the dish and the grating of cheese or breadcrumbs on top. The term “au gratin” implies a dish that is finished under high heat to form a crisp, golden-brown crust.
Historical Development of the Au Gratin Pan
18th–19th Century France: Birth of the Gratin Technique
The gratin technique gained popularity in 18th-century French cuisine, particularly in provincial and bourgeois households. At the time, copper and tin pans were commonly used for baking in hearth ovens. The use of shallow pans helped maximize surface area for browning, a key characteristic of a gratin.
Late 19th Century: Formalization in Cookbooks
Dishes like Gratin Dauphinois (potatoes with cream) and Gratin de Macaroni appeared in French culinary literature, cementing the gratin as a staple. Cookware makers began crafting pans specifically for gratin cooking—low-sided, broiler-safe, and elegant enough to serve oven-to-table.
20th Century: Spread to Europe and America
The au gratin pan gained popularity globally as French cuisine spread through Europe and into America. Manufacturers such as Le Creuset (founded 1925) began producing enameled cast-iron au gratin dishes.
In America, the term “au gratin” became associated with comfort food, particularly potatoes au gratin, often made with cheddar, cream, and a breadcrumb topping.
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Feature |
Function |
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Shallow design |
Promotes even browning and crust development |
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Oval or round shape |
Aesthetically pleasing and ideal for layered ingredients |
|
Metal or ceramic |
Conducts heat efficiently and withstands high oven temps |
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Two handles/lugs |
Easy to move from oven to table |
Contemporary Use
Today, au gratin pans are common in both professional kitchens and home cooking. They are used not only for traditional potato or vegetable gratins, but also for:
- Seafood au gratin
- Macaroni and cheese
- Eggplant Parmesan
- Fruit crisps and cobblers (in ceramic gratin dishes)
Summary
The au gratin pan was designed for perfecting the French technique of gratinage, creating a browned crust over a savory dish. Its form evolved alongside French cuisine and cookware design, eventually becoming a staple in international kitchens. Though the technique is centuries old, the pan itself remains timeless, blending function, tradition, and elegance in every crispy bite.
BAKED MAC N CHEESE -The Best Ever!
Mac and Cheese is a beloved comfort food, but do you know its origins and how it became so popular? The dish can be traced back to 14th century Italy, where a similar dish called maccheroni was popular. However, it wasn't until the 1800s that mac and cheese as we know it today started to gain popularity. In the United States, Thomas Jefferson is often credited with introducing the dish after he tasted it in Europe. By the late 1800s, boxed mac and cheese became available, making it a convenient and affordable meal option. Today, it remains a popular comfort food and can be found on menus in various forms, from classic to gourmet.
EQUIPMENT: Measuring cup and spoons, food cutter, #1 Grating cone for grating cheese, and #2 cone to Julienne cut for block cheese, 3-quart saucepan, and 2-quart steamer/strainer, 1-quart saucepan.
PREPARATION: 1 hour - Makes 4 to 6 servings
INGREDIENTS
- ½ pound elbow macaroni or cavatappi pasta #87
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ¼ teaspoon freshly grated nutmeg or dried ground nutmeg
- ¼ teaspoon of hot dry mustard
- ½ cup Half N Half
- ¾ cup whole milk
- 6 ounces of Velveeta cheese
- ¼ cup Swiss cheese chopped or grated
- ¼ cup 4 tablespoons cream cheese
- ¼ cup cheddar cheese chopped or grated
- 1 cup whole milk; or rice milk for dairy free
TOPPING
- 2 tablespoons unsalted butter
- ½ cup season Panko breadcrumbs
- ½ cup seasoned or Italian breadcrumbs
- ½ cup Pecorino or Parmesan cheese grated
DIRECTIONS
Bring your 3-quart three-quarters full of purified or filtered water to a boil over medium heat at 275°F and cook pasta until al dente. Drain the pasta through the steamer/strainer set aside and keep warm. (DO NOT USE CHLORINATED TAP WATER). Clean the 3-quart saucepan.
In the 3-quart melt the butter over medium heat at 275°F. Whisk in the flour and cook for 2 to 3 minutes or until it smells like cookie dough. Add the nutmeg and mustard whisking as necessary and cook for another 2 to 3 minutes.
Slowly add the Half N Half and milk, whisk as needed until the mixture thickens, about 4-5 minutes. Turn the burner off and add a small amount of cheese at a time whisking until the cheese melts and is fully incorporated into the sauce. Add the cooked pasta and stir to combine.
NOTE: At this point, you could serve right from the pan. For baked Mac N Cheese preheat the oven to 375°F. While the oven is heating pour the Mac N Cheese into a baking dish.
To prepare the topping melt the butter in your 1-quart saucepan over medium-low heat at 175°F. Add the breadcrumbs to the melted butter and stir to combine and turn the heat off. Sprinkle the breadcrumbs topping evenly over the Mac N Cheese and place in the oven. Bake for 30 to 40 minutes.
SERVING:
Top with grated cheese and serve hot. Enjoy!