What is Omaha Steaks Potatoes au Gratin?
Omaha Steaks potatoes au gratin is a popular side dish offered by Omaha Steaks. It is a creamy and cheesy dish made with thinly sliced potatoes, heavy cream, and Gruyere and cheddar cheese, baked to a golden-brown crispy finish.
Omaha Steaks offers potatoes au gratin in various sizes, including individual servings and family-sized portions. Customers can order this dish directly from the Omaha Steaks website and have it shipped straight to their doorstep. They can also recreate this delicious dish at home using the Omaha Steaks potatoes au gratin copycat recipe.
According to customer reviews , the Omaha Steaks potatoes au gratin is a top-rated side dish. Customers praise its rich and savory flavor, creamy texture, and easy preparation. Some customers also appreciate that the dish can be stored in the freezer and oven-baked for a quick and delicious meal or side dish.
In summary, if you're looking for a delicious and easy-to-prepare side dish, try Omaha Steaks potatoes au gratin. With its gourmet quality and rich taste, it is sure to impress your guests and elevate your meal.
Frequently Asked Questions about omaha steaks potatoes au gratin
Also known as Dauphinoise Potatoes, this French classic is made with layers upon layers of finely sliced potatoes, cream, butter and cheese with a hint of fresh thyme. Adapted from a Julia Child's recipe, this is luxurious and thoroughly indulgent. Bonus: It's the ultimate make ahead potato side dish!
| Gratin dauphinois |
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| Alternative names | pommes de terre dauphinoise potatoes à la dauphinoise gratin de pommes à la dauphinoise dauphinois potatoes |
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| Type | gratin |
| Course | alone or as accompaniment |
| Place of origin | France |
The phrase au gratin literally means "by grating" in French, or "with a crust," from the verb gratter, "to scrape, scratch, or grate." Definitions of au gratin. adjective. cooked while covered with browned breadcrumbs (and sometimes cheese)
What Are Au Gratin Potatoes? Potatoes au gratin is a side dish made with thinly-sliced layers of cheesy potatoes. “Gratin” is the culinary technique of baking or broiling an ingredient topped with grated cheese and breadcrumbs to create a crispy crust.
The topping is traditionally cheese or breadcrumbs, and they should get crispy under the broiler. “Gratin” is derived from the French verb gratiner - to broil. Gratter (to scratch or scrape) is a close verb, and definitely suggestive of a gratin's crispy crust.
France
You can depend on nearly every bistro in France to have gratin on their menu, but the now-ubiquitous dish first was born before the French Revolution. It came about in the southeastern province of Dauphin (hence, gratin dauphinoise), and it was typically served during great feasts and celebrations.
Born in the Dauphiné, an ancient historical territory now covered by the departments of Isère, Drome and Hautes-Alpes, this dish also called "potatoes à la dauphinoise" appeared, in a first slightly different form, between the 16th and 17th centuries in Italy and Switzerland, but it was in 1788 that it became part of ...
