Gratin - 7 delicious homemade recipes

This means "quickly bake a dish covered with sauce, usually under a hot grill... to form a light brown crust (gratin) on top, the dish can be sprinkled with breadcrumbs or grated cheese and put small pieces of butter on top." Only in this book of hers there are homemade gratin recipes from goiter glands, from brains, from potatoes (the famous dauphinoise, with onions and anchovies, and ham, and sausage), from chicken, turkey, salmon, leek with pork, chicory with smoked meats. There are also dessert options for such preparation of lunches and dinners.
Bechamel sauce is most often used in gratins. It is very popular in France and Italy. it is made from butter, flour and milk or cream. Mandatory spices besides salt are nutmeg and white pepper (it plays with new colors in this combination).
For meat gratin options, the meat is first brought almost to readiness, and then put into a mold, interspersed with vegetable and sauce layers.
Grated vegetables are most often cooked initially in the oven, filled with dressing (bechamel, milk, cream, broths, etc.) and covered with foil. When ready, they open and create a top for baking and, possibly, crunching.
Sweet gratin recipes – from berries and fruits, nuts. With sabayon cream and fluffy meringue instead of cheese.