Cook with Potato gratin
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Nutty Swiss cheese — fondue, French onion soup, croque monsieur
Active malt enzymes — improves bread rise, crust color, flavor
Active malt enzymes — improves bread rise, crust color, flavor
About
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.
Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
45 compounds identified — FoodAtlas / FooDB verified
Molecular pairings
Pairs well with — computed from shared flavor compounds