Gratin

Gratin (French: [ɡʁatɛ̃]) is a culinary technique in which a dish is topped with a browned crust, often using breadcrumbs, cheese, or egg.[1][2][3] The term may be applied to any dish made using this method.[4] 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 is often served in its baking dish.[1]

A gratin dish is a shallow oven-proof container that is commonly used to prepare gratins and similar dishes.

  1. ^ a b Courtine, Robert J. (ed.) (2003) The Concise Larousse Gastronomique London: Hamlyn ISBN 0-600-60863-8
  2. ^ The American Heritage Dictionary of the English Language, Fourth Edition definition from dictionary.com
  3. ^ Montagne, Prosper (1961). Larousse Gastronomique. USA: Crown Publishers. pp. 1101. ISBN 9780517503331. {{cite book}}: ISBN / Date incompatibility (help)
  4. ^ "Gratin". BBC Good Food. Retrieved 2 August 2022.
This article is issued from Wikipedia. The text is available under Creative Commons Attribution-Share Alike 4.0 unless otherwise noted. Additional terms may apply for the media files.