29. Carrots au Gratin

The au gratin method of cooking has been around since at least 1755. In Les Soupers de la Cour, Menon instructs the cook to finish the tops of the three au gratin dishes in the book by browning them in a hot oven. Over the next 250 years, the method changed to mean topped with breadcrumbs and browned in the oven. Or topped with parmesan cheese. Or topped with a combination of breadcrumbs and parmesan cheese. Or topped with a different cheese. Some recipes even add a cre