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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Artichokes, Fresh Favas, and Potatoes
The same trio of seasonal vegetables that inspi...
 
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lidia's recipes ›


Lidias Common Sense Cooking: Finding Fresh Eggs

 
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How to make a great gratin
In order to produce a great gratin you must let the grated or shredded cheese fall slightly and evenly...
 
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Appearance on Dr.Oz
Lidia will be appearing on Dr. Oz Monday March 23th cooking and giving tips on cooking healthy food. Be sure to check your...
 
Celebrate Spring with Lidia
Lidia is celebrating spring with her new book and is having a book signing dinner at Lidia’s Kansas City and Lidia’s...
 
Lidia on the Better Show
Lidia be appearing on the Better Show on March 12th preparing dishes from Egg-Citing Farm Adventure. Be sure to check your local...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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March 29, 2015
How to make a great gratin

In order to produce a great gratin you must let the grated or shredded cheese fall slightly and evenly on the surface. If you’re using a lot of cheese, let it build up in a fluffy layer so the ovens heat penetrates the granules, baking them into a crisp and generously colored crust. Resist the temptation to pat or press the cheese down, or it will turn into a gummy slab when it bakes. Often cooks remove their lasagna or manicotti when they see the first streaks of gold, afraid that it will burn in another minute. When the cheese has been applied in a light touch it will darken gradually for a long time without burning. Not only will longer baking produce a more spectacular looking dish, but the deeper carmelization creates more flavors too. For me, a great gratin must be dark and deeply colored all over the top.