gratinieren

Gratinieren is a culinary technique involving cooking food under a broiler or in an oven's top heat. The primary goal is to create a golden-brown, often crispy, topping. This method is commonly applied to dishes that have already been partially or fully cooked, with the gratinieren stage serving to finish them and enhance their texture and flavor.

The process typically involves placing a dish in close proximity to the heat source. Ingredients commonly used for gratin toppings include cheese, breadcrumbs, butter, and sometimes cream or egg mixtures. When exposed to intense heat, these ingredients melt, brown, and caramelize, forming a desirable crust.

Gratinieren is a versatile technique used in many cuisines. It is frequently employed in French cooking, as evident in dishes like potato gratin (gratin dauphinois) or gratinated onions. Beyond classic French preparations, the technique is applied to a wide range of foods, including vegetables, pasta dishes, seafood, and even fruits for desserts. The duration of gratinieren varies depending on the ingredients and the desired level of browning, but it is generally a relatively quick process. The result is a dish with contrasting textures, offering a soft interior beneath a savory, browned crust.