Gratinated
Gratinated describes a dish that has been topped with a crust and browned, usually by exposure to high heat in an oven or under a broiler. The crust is typically made from cheese, breadcrumbs, or a combination of both, and the top is cooked until it forms a golden, crisp layer.
Etymology and usage: The term derives from the French gratiner, meaning to brown to form a crust,
Preparation: Gratinating usually involves arranging ingredients—often vegetables, potatoes, fish, or pasta—in a shallow dish, then adding
Variations and examples: Common gratins include potatoes au gratin or gratin dauphinois, vegetable gratins, and seafood
Culinary context: Gratinating is a classic technique in French cuisine and has been adopted worldwide. It serves