The Le Creuset Technique Series with Michael Ruhlman - Gratin

In the third installment of The Le Creuset Technique Series with Michael Ruhlman, Michael demonstrates the classic French technique, gratin, or browning, in a classic Le Creuset gratin pan.

[@cruzmalibu4361]

Your easy gentle instructions and good vibe are fantastic. I look forward to more videos...Thanks !!!

[@Seline2323]

It looks simple and delicious.
Onions and potatoes alone gave birth to a wonderful dish!
It looks delicious.
Thank you for sharing the delicious recipe.
Always have a healthy daily life.

[@susanedmondson1623]

Hello Michael! What is the size of the gratin pan that you are using?

[@annaio2854]

Perfect, so nice

[@jeannet7443]

Love the nutmeg!!

[@italianchef6080]

this pan looks like stoneware? the cast iron gratin pans have handles..not sure this is cast iron..anyone agree?

[@ashleydudley6523]

100%. This looks like it's from their stoneware baking line, not at all like their Dutch ovens or braisers. I really wonder if he misspoke or if there's a whole line of cast iron Le creuset that I don't know about, lol.

[@ntnnot]

Probably didn't make a mistake. Likely a vintage piece like this one: www.etsy.com/listing/682336820/vintage-french-le-creuset-orange-small

[@seikibrian8641]

*italian chef* and *Ashley Dudley,* this was a cast iron dish. You can tell the difference easily by looking at the bottoms: the cast iron version has exposed iron, while the stoneware version shows a ceramic bottom. See: www.curatedcook.com/wp-content/uploads/2019/11/Le-Creuset-Au-Gratin-Dish-1024x685.jpg
Don't forget that this video was made in 2012; the lineup has changed somewhat since then.

[@lynettramsaran5305]

Delicious dinner

[@RG-wy1ol]

Looks like that non stick surface is going to be fun to clean any hints

[@SerenKuru]

Baking soda and soap with warm water

[@dreykini407]

Yum💕

[@anye76]

gratin is not a dish but a technique, I never knew that. You'd call this dish scalloped potatoes?? I noticed you use wooden/bamboo spoons, will stainless utensils damage the pans enamel? Old fashion black cast iron I use anything and they hold up.

[@kayanoreeves1949]

I need to shave after that intro.

[@Tatjanak1989]

i need to ask: i have a cast iron pan from le creuset. is it possible to make a gratin in it? that way i could also lightly precook the shallots and make the gratin in the same 'vessel'..

[@ploegdbq]

+Tatjanak1989 Gratins can be made in most any pan that can take oven temperatures.
Shallow pans are better because the hot oven air doesn't have to vault over the sides of the pan to get to the food. The key is to get that brown crust on top, and that's best done with a steady supply of hot air. Shallow and wide also means that you have fairly even cooking throughout the food and a maximum amount of browning.

[@Tatjanak1989]

thanks!

[@timbow03]

Aaargh! Don't use your mandolin like that! You will have sliced fingers in your gratin!

[@Adol666]

You know it. I sliced the top of my thumb off once

[@whatslifespurpose]

i luv u

[@Tatjanak1989]

that's a lot of cheese!

[@kraybrother8768]

that cream is going to curdle you needed a bechemel

[@seikibrian8641]

* Bechamel.

[@hermienvalckenborg2301]

mmmmmm lijkt mij heerlijk

[@youngimages2000]

The French Laundry, hmm...

[@jasandper]

That is the saddest potatoe au gratin I’ve ever seen.