gratinados

Gratinados are a category of baked dishes characterized by a browned crust on top. In cooking, gratins are created by baking ingredients in a shallow dish with a topping that browns under heat, typically cheese, breadcrumbs, or a cream-based sauce. The result is a contrast between a tender interior and a crisp, golden surface. The technique is common in French cuisine, with the term gratiner used to describe the browning step.

In practice, a gratinado begins with a base of ingredients such as potatoes, pasta, vegetables, or fish, prepared or pre-cooked and arranged in a shallow casserole. These are bathed in a binding sauce—often béchamel or a cream-based sauce—and topped with grated cheese, breadcrumbs, or a combination. Butter is sometimes dotted on top to aid browning. The dish is then baked until the sauce is bubbling and the surface is deeply golden.

Common examples include potato gratin (gratin dauphinois) and various vegetable gratins such as cauliflower or zucchini gratin. Gratinados are served hot, as a side dish or, in some cases, as a main course. The specific ingredients and toppings vary by region and season, but the defining feature is the browned crust achieved through oven heat or broiling.