gratiné

Gratiné refers to a culinary preparation where the top layer of a dish is browned and crusted, typically using cheese, breadcrumbs, or a combination of both, often under a broiler or in a hot oven. The term itself originates from the French verb "gratter," meaning to scrape or grate, alluding to the grated cheese or breadcrumbs used.

A gratiné dish is characterized by its rich, savory topping that develops a desirable crispness and golden-brown color. Common ingredients for the gratiné layer include Gruyère, Parmesan, or cheddar cheese, sometimes mixed with buttered breadcrumbs for added texture. The base of the dish can vary widely, encompassing vegetables like potatoes, cauliflower, or zucchini, as well as pasta, seafood, or meat.

The process typically involves layering the main ingredients in a shallow baking dish, often with a sauce or binder. The gratiné topping is then applied evenly over the surface before the dish is subjected to intense heat. This creates a satisfying contrast in textures between the soft, cooked interior and the crunchy, browned exterior. Gratiné dishes are popular for their comforting nature and appealing presentation.