gratäng

Gratäng is a French term referring to a dish baked in a gratin dish, a shallow, ovenproof ceramic, glass, or metal pan. The key characteristic of a gratinated dish is the browned, often crispy topping, which is typically achieved through the use of cheese, breadcrumbs, or a combination of both, melted and browned under the broiler or in a hot oven.

The term "gratin" can also refer to the topping itself. Common ingredients in gratins include vegetables such as potatoes, cauliflower, or leeks, often layered with a creamy sauce like béchamel or a simple cream mixture. Meat or fish can also be incorporated into gratins, though vegetable gratins are perhaps the most well-known.

The cooking process involves assembling the ingredients in the gratin dish and baking until the contents are heated through and the topping is golden brown and bubbly. Variations are widespread across different cuisines, with many countries adapting the concept to local ingredients and preferences. For example, potato gratin, also known as gratin dauphinois, is a classic French dish featuring thinly sliced potatoes baked in milk or cream, often with garlic and sometimes cheese. The technique of gratinating is a simple yet effective method for enhancing the texture and flavor of many dishes.