"Escalloped Fish Au Gratin - Literally Scrapings From The Pan...:
ESCALLOPED FISH AU GRATIN
Gratin is a type of casserole from French cuisine that is covered with cheese or buttered breadcrumbs and baked or broiled. Often gratins use potatoes, but it's not a requirement. It is a common misconception that a gratin must contain cheese, but a traditional French gratin is more often made with a Béchamel sauce.
To Make this Gratin:
Add one egg well-beaten to three cupfuls of seasoned mashed potato.
Make a border of the potato around a stoneware platter.
Put a layer of Béchamel Sauce on the bottom of the platter, then a layer of cold cooked flaked fish, cover with sauce, sprinkle with crumbs and grated cheese, dot with butter, and brown in the oven.
Serve in the same dish.
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