Gratin

Gratin is a delectable cooking technique originating from French cuisine. It entails topping your dish with a browned, crispy crust made from ingredients such as breadcrumbs, grated cheese, eggs, or butter. Typically prepared in a shallow dish, the dish is then either baked or broiled until it develops an irresistible golden crust on top.

The word "gratin" is derived from the French terms "gratter" meaning to scrape or grate, and "gratiné" which refers to the crust or skin. This method can be applied to a variety of bases, including meat, fish, vegetables, or pasta. Among the most popular are potato-based gratins, such as Potatoes gratiné, Gratin dauphinois, and Pommes de terre gratinées. However, the possibilities don't end there—pasta gratins, seafood gratins like Sole au gratin, and vegetable gratins like Gratin Languedocien are also delightful options.

Different countries have their own versions of potato gratins, known by names such as scalloped potatoes, funeral potatoes, or simply potatoes au gratin. To enhance the flavor even further, gratin dishes can be topped with creamy sauces like béchamel or mornay.