Panko

Janet from Santa Cruz is interested in using panko for her gratin. Panko are Japanese breadcrumbs and yes, absolutely…They’ll be different but you may like them better. If you have the really big panko flakes, consider blending in a food processor for a finer texture. Panko tend to make crispier coatings than the bread crumbs we typically use. Be careful they don’t burn - keep your eye on the dish and you can always cover your gratin at the end of baking if it starts looking too dark. Enjoy and let us know how you like them. ~ Chef Barb