Back غراتان Arabic Gratináu AST Огретен Bulgarian Kreien Breton Gratinat Catalan Gratinování Czech Gratin Danish Gratin German Gratinado Spanish Gainerretze Basque
Gratin (French: [ɡʁatɛ̃]) is a culinary technique in which a dish is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter.[1][2][3] The term may be applied to any dish made using this method.[4] Gratin is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is often served in its baking dish.[1]
A gratin dish is a shallow oven-proof container used to prepare gratins and similar dishes.
- ^ a b Courtine, Robert J. (ed.) (2003) The Concise Larousse Gastronomique London: Hamlyn ISBN 0-600-60863-8
- ^ The American Heritage Dictionary of the English Language, Fourth Edition definition from dictionary.com
- ^ Montagne, Prosper (1961). Larousse Gastronomique. USA: Crown Publishers. pp. 1101. ISBN 9780517503331.
- ^ "Gratin". BBC Good Food. Retrieved 2 August 2022.