gratin

A gratin is a dish or preparation in which ingredients are topped with a browned crust and baked or broiled until the surface is crisp and golden. The term comes from the French gratiner, meaning to form a crust or to brown. Gratin dishes are a traditional component of French cuisine and have influenced Western home cooking.

Common gratins start with a base of vegetables or starches—potatoes, cauliflower, broccoli, zucchini, pasta, or fish—paired with a binding sauce such as béchamel, cream, or a wine-egg mixture. The dish is layered in a shallow baking dish that is buttered or oiled. A topping of grated cheese, breadcrumbs, or both is added, and the dish is baked until the top is deeply browned and the interior is tender.

Popular variants include gratin dauphinois (potatoes with cream and garlic), gratin of macaroni, and vegetable gratins. Gratin can be made with various cheeses such as Gruyère, Parmesan, or mozzarella. The crust is often achieved by finishing under a hot oven or a brief broil, which also seals the surface.

Gratin is usually served hot as a main or side dish and is valued for the contrast between a creamy interior and a crisp, savory top. The technique emphasizes even browning and a cohesive texture, avoiding sogginess while ensuring the ingredients are thoroughly heated.