What meat to have with potato gratin?

The best side dishes to serve with potatoes au gratin are short ribs, carne asada, duck, chicken wings, pork tenderloin, grilled salmon, baked chicken thighs, lamb chops, seared scallops, beef stroganoff, veggie stir-fry, stuffed bell peppers, mushroom stroganoff, herb-crusted cod, and eggplant parmesan.

How is a menu item that is served au gratin prepared?

What Does “Au Gratin” Mean? A “gratin” is any dish that is topped with cheese or breadcrumbs mixed with butter, then heated in the oven or under the broiler until brown and crispy , according to The Food Lover's Companion. The term au gratin or gratinée just refers to anything prepared in that manner.

What pan is best for au gratin potatoes?

The vessel best suited for most au gratin dishes is, simply enough, an au gratin pan . It can be round, oval or rectangular, and most commonly it is about an inch and a half deep. The material can be copper, stainless steel, enameled iron, aluminum, glass.

Which is better scalloped potatoes or au gratin?

Scalloped potatoes also won't be as crispy in texture as au gratin. Both are golden brown and creamy, but if it's crispiness and crunchiness you're after, au gratin will probably be your best bet . Either one is sure to be a hit with your dinner guests, but it just depends on what sort of vibe you're going for!

What is the difference between au gratin and gratin?

A “gratin” is any dish that is topped with cheese or breadcrumbs mixed with butter, then heated in the oven or under the broiler until brown and crispy, according to The Food Lover's Companion. The term “au gratin” or “gratinée” just refers to anything prepared in that manner.

What is the cooking technique of gratin?

Derived from the French verb gratiner — to broil — gratin is a process that involves topping a dish with either cheese or buttery breadcrumbs and baking or broiling until crispy .

What's the difference between scalloped potatoes and potatoes al gratin?

Au Gratin potatoes contain cheese, whereas Scalloped Potatoes do not . Scalloped potatoes typically contain cream but can also contain flavorful stock instead of dairy. Try our Classic Au Gratin Potatoes Recipe or Classic Scalloped Potatoes Recipe.

What goes well with potato gratin?

Au Gratin potatoes are rich. Serve them with leaner proteins such as beef tenderloin, grilled or roasted chicken, and pan-seared fish . Another excellent pairing for Au Gratin potatoes is a fresh salad with herbs and a tart vinaigrette. Au Gratin potatoes make a great casserole and are a great entrée themselves.

What do you use an au gratin dish for?

The Au Gratin dish is typically used for making gratins, roasting, and baking .

What is potatoes au gratin from Omaha Steaks?

Thinly sliced potatoes baked in a skillet with a creamy garlic sauce topped with Gruyere and Parmesan cheese broiled to crispy perfection . If you are a fan of potatoes and cheese, this dish is for you!

Filet Mignon with Smoked Gouda-Potato Gratin Recipe

Meal Kit

Culinary Collection

with bordelaise sauce and buttered green beans

Prep & Cook Time:40-50 min.

Difficulty Level:Intermediate

Spice Level:Not Spicy

Cook Within:6 days

Contains:Milk

All ingredients are individually packaged, but our central facilityis not certified allergen-free. Furthermore, ingredient contentsmay vary. Please check ingredient packaging forallergens and nutrition facts.If you have serious allergies, please use your best judgment orconsult a health professional to decide if our meals are safe foryou!

Before You Cook

Turn oven on to 400 degrees. Let preheat, at least 10 minutes
Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry
Prepare a baking sheet with foil
Prepare a small casserole dish with cooking spray
Ingredient(s) used more than once: green onions

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F

Start Potatoes and Prepare Ingredients
Slice potatoes into thin rounds. Bring a medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until softened, 5-7 minutes.
While potatoes cook, trim and thinly slice green onions on an angle, keeping white and green portions separate.Tear Gouda into small pieces.Trim ends off green beans.Pat steaks dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.
Bake the Gratin
Drain potatoes into a colander and return to pot. Place pot over medium-high heat.
Add cream and green portions of green onions. Bring to a boil and remove from burner. Stir in half the Gouda, 1/4 tsp. salt, and a pinch of pepper.Transfer potatoes to prepared casserole dish. For best results, use a 2-cup casserole dish. Place on prepared baking sheet to catch any drips. Top with remaining Gouda and bake in hot oven until cheese browns, 15-18 minutes.While gratin bakes, cook steaks.
Cook the Steaks
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-8 minutes per side.
Remove steaks to a plate, tent with foil, and rest at least 5 minutes. Resting cooked meats before serving allows for juicier results.Reserve pan; no need to wipe clean.
Cook the Green Beans
Return pan used to cook steaks to medium-high heat. Add green beans and 1/4 cup water to hot pan.
Bring to a simmer and cook until bright green and tender, 4-6 minutes.If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutesSeason with 1/4 tsp. salt and a pinch of pepper. Transfer green beans to a plate.Wipe pan clean and reserve.
Make the Bordelaise Sauce
Return pan used to cook green beans to medium heat. Add demi-glace, 1/2 cup water, and white portions of green onions. Bring to a simmer. Once simmering, cook until slightly thickened, 1-2 minutes.
Remove from burner and swirl in butter. For a smoother texture, strain sauce through a wire-mesh strainer.Plate dish as pictured on front of card, placing steak on sauce. Bon appétit!

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Filet Mignon with Smoked Gouda-Potato Gratin Recipe - Home Chef (2024)

with bordelaise sauce and buttered green beans

Nutrition(per serving)gqRZ8XqE

Before You Cook

Start Potatoes and Prepare Ingredients

Bake the Gratin

Cook the Steaks

Cook the Green Beans

Make the Bordelaise Sauce

FAQs

What meat to have with potato gratin? ›