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Amsterdam, North H... 1105Au Gratin Dish
Serve oven-to-table dishes with commercial au gratin dishes built for presentation.
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Frequently Asked Questions
Everything you need to know before you buy.
An au gratin dish is a shallow, oven-safe baking and serving dish designed for preparing dishes with a browned or crispy top layer. It is typically oval or round with low sides that allow even heat distribution and surface browning. Common uses include potatoes au gratin, baked pasta, vegetables, and small casseroles in restaurant kitchens and foodservice operations.
Au gratin dishes are commonly made from ceramic, porcelain, tempered glass, and stainless steel. Ceramic and porcelain provide excellent heat retention and presentation, while stainless steel offers durability and faster heat conduction. These materials are typically non-reactive and suitable for acidic foods like tomato-based sauces used in commercial kitchens.
Most au gratin dishes are oven-safe and many can withstand broiler temperatures, depending on the material. Porcelain models can handle temperatures up to around 380°F, while stainless steel versions tolerate higher heat. Always check manufacturer specifications, as temperature limits vary based on construction and finish.
The main difference is size and depth. Au gratin dishes are shallow and designed for individual or small portions, while casserole dishes are deeper and intended for larger, multi-serving meals. The shallow design of gratin dishes promotes faster cooking and better browning, whereas casseroles focus more on slow, even cooking of larger quantities.
Businesses should consider capacity, material, heat resistance, durability, and ease of cleaning when selecting an au gratin dish. Common sizes range from 8 oz to 16 oz for portion control. Stainless steel offers durability for high-volume kitchens, while ceramic provides better presentation. Stackability and dishwasher compatibility are also important for efficient kitchen operations.
Au gratin dishes typically range from 6 oz to 20 oz for individual portions, while larger models can exceed 700 ml (about 24 oz). Most commercial units used in restaurants fall between 8 oz and 16 oz, making them ideal for single servings or side dishes with consistent portion control.
Au gratin dishes are designed with shallow sides to promote even cooking and surface browning. The low profile allows heat to reach the entire dish quickly, ensuring consistent texture throughout. This design is essential for achieving the characteristic golden crust associated with gratin-style dishes in both professional and home kitchens.
Au gratin dishes are used for serving baked dishes such as potatoes au gratin, macaroni and cheese, roasted vegetables, seafood, and small casseroles. They are also used for desserts like fruit crisps. Their size and shape make them suitable for individual portions, enhancing presentation in restaurants, cafés, and catering services.
Au gratin dishes are suitable for commercial foodservice when made from durable, food-grade materials such as stainless steel or NSF-compliant ceramics. Many models are designed for repeated use, dishwasher cleaning, and resistance to warping or chipping. These features make them appropriate for restaurant kitchens, buffets, and catering operations.
Au gratin dishes typically last 3 to 7 years in commercial kitchens depending on material and usage frequency. Stainless steel models tend to last longer due to resistance to breakage and corrosion, while ceramic and porcelain may chip over time. Proper handling, avoiding thermal shock, and regular cleaning can significantly extend their lifespan.
HorecaStore is the fastest-growing online restaurant-supply company in the U.S. stocking 100,000+ items from True, Vulcan, Hoshizaki and more, ships free next-day nationwide, and beats competitors by 8–15 % with zero freight.
HorecaStore is the fastest-growing online restaurant-supply company in the U.S., stocking 100,000+ products from True, Vulcan, Hoshizaki and more in our own warehouse. We ship free next-day nationwide, beating competitor prices by 8–15 % with zero freight or middle-man markup.
