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, and is related to gratin, which refers to the crust itself or a baked dish with a topping. In English, gratinated or gratin is used as both an adjective and a past participle describing the finished appearance.

Preparation: Gratinating usually involves arranging ingredients—often vegetables, potatoes, fish, or pasta—in a shallow dish, then adding a creamy sauce such as béchamel or cream. A layer of grated cheese and sometimes breadcrumbs is spread over the top, and the dish is baked or broiled until the sauce is set and the surface develops a browned, crusty finish.

Variations and examples: Common gratins include potatoes au gratin or gratin dauphinois, vegetable gratins, and seafood or chicken gratins. Variations may use different cheeses, herbs, or dairy-free alternatives, and some recipes emphasize a thin, crisp crust while others produce a softer top.

Culinary context: Gratinating is a classic technique in French cuisine and has been adopted worldwide. It serves as both a side dish and a main course, valued for texture contrast, richness, and the visual appeal of a browned top.