It is mainly done in the oven or with a kitchen torch. The term comes from French gratter –scratch or scratch-, related to grating cheese or bread, or removing the gratin crust.
This technique is versatile: it can be applied to cheeses, meats, fish, vegetables, pasta, sauces such as bechamel and hollandaise, and even desserts such as sabayon, Catalan cream and crumbles. The gratin protects the interior of the food, preserving juiciness and concentrated aromas. The ideal is to gratin when the dish is cooked and hot.
Chef Kattia Valdeavellano prepared some exquisite chicken enchiladas in green sauce, with the inevitable gratin of various cheeses.
Ingredients
2 cups shredded cooked chicken
4 oz cream cheese, softened
1/2 cup sour cream
1 teaspoon garlic powder
6 flour or corn tortillas
1/2 cup grated cheese (cheddar, Monterey Jack or Mexican blend)
For the sauce
1/2 liter of chicken broth
15 miltomatoes
2 sprigs of cilantro
3-5 serrano chiles
1/2 white onion
Salt to taste
Preparation
- For the sauce, boil the vegetables for 10 minutes, until the tomatoes turn a dry green color. Make sure they are not too soft, as they can make the sauce bitter.
- Blend these ingredients with water, depending on the amount the person desires. Reserve.
- In a bowl, mix together the shredded chicken, cream cheese, sour cream, garlic powder and 1/2 cup salsa verde.
- Place the filling in the tortillas and roll them tightly.
- Place them in a baking dish, seam side down. Cover them with the rest of the green sauce and grated cheese.
- Bake at 200 degrees Celsius, for 20 to 25 minutes, until they are au gratin.
Chef profile
- Kattia Valdeavellano is a professional chef, with more than 15 years of experience in international cuisine.
- Her education in the US has been complemented by multiple diplomas in nutrition, ketogenic, vegetarian and vegan cooking.
- It specializes in Thai, Italian, Mexican, French, Mediterranean and Eastern European cuisine.
- He has experience in teaching gastronomy, pastries and culinary techniques.
- She is a gastronomic consultant, specialized in restaurant consulting, menu development, dessert creation and beverage design.
- Currently, she works as executive chef at Thai Thai Guatemala and at P-Cakes Catering & Service.