Gratinering

Gratinering, or gratinating, is a culinary technique used to create a browned, crisp crust on the surface of a dish. The term comes from the French gratin, referring to a crust formed by browned breadcrumbs or cheese, commonly described in English as au gratin. In practice, ingredients are arranged in a baking dish and often bound with a sauce such as béchamel or cream. The dish is topped with grated cheese, breadcrumbs, or a combination, sometimes dotted with butter, and then baked in a hot oven or finished under a grill until the top is golden and crisp. The browning is driven by the Maillard reaction, adding texture and flavor.

Common applications include potatoes au gratin, vegetable gratins (such as cauliflower, zucchini, or broccoli), and gratin-style seafood or poultry dishes. The technique is adaptable to many ingredients and cuisines.

Key considerations: drain excess moisture to avoid a soggy crust; ensure an emulsified or thick sauce to coat the ingredients; for faster crusting, use higher heat and finish under a broiler; pre-cooking starches as needed can help tenderness and even cooking.

Variations: a cheese-only crust, a breadcrumb-only crust, or a mix of both; gluten-free options can use alternative toppings; lighter versions may reduce cream or substitute with milk or yogurt-based sauces.

Historical note: gratin is a traditional French technique, with au gratin indicating a dish finished with a browned crust. The method has spread worldwide and remains a common way to finish casseroles and vegetable dishes.