gratin
Sign in to savethumb|A macaroni, cheese and meat gratin.|170px right|thumb|Avocado gratin.|170px Gratin () is a culinary technique in which a dish is topped with a browned crust, often using breadcrumbs, cheese, or egg. The term may be applied to any dish made using this method. Gratin is usually prepared in a shallow dish. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top, and it is often served in its baking dish.
Article
13 sectionsContents
- Terminology
- Preparations
- Potato-based
- Potatoes gratiné
- Pommes de terre gratinées
- Gratin dauphinois
- Gratin savoyard
- Other preparations
- Pasta
- Seafood
- Vegetable
- See also
- References
thumb|A macaroni, cheese and meat gratin.|170px right|thumb|Avocado gratin.|170px Gratin () is a culinary technique in which a dish is topped with a browned crust, often using breadcrumbs, cheese, or egg. The term may be applied to any dish made using this method. Gratin is usually prepared in a shallow dish. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top, and it is often served in its baking dish.
A gratin dish is a shallow oven-proof container that is commonly used to prepare gratins and similar dishes.