Gratin
Gratin
Gratin (/ɡræˈtæn/; French: [ɡʁa.tɛ̃]) is a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. Gratin originated in French cuisine and 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 traditionally served in its baking dish.
Etymology
The term "gratin" is derived from the French word "gratter", meaning "to scrape" or "to grate", as in gratiné, from the transitive verb form of the word. It refers to the technique of scraping or grating something to create a crust or topping.
Related Terms
- Au gratin: A culinary technique in which a dish is topped with cheese or breadcrumbs mixed with bits of butter, then heated in an oven or under a broiler until brown and crispy. The term is French, meaning "with gratings" or "with a crust".
- Gratin Dauphinois: A traditional regional French dish based on potatoes and crème fraîche, from the historic Dauphiné region in south-east France.
- Gratin Savoyard: Similar to Gratin Dauphinois, but uses cheese and is often served with ham.
- Julienne (culinary): A type of food cutting technique where the food item is cut into long thin strips, similar to matchsticks. Often used in the preparation of gratin dishes.
See Also
External links
- Medical encyclopedia article on Gratin
- Wikipedia's article - Gratin
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