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Gratin

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This article refers to a widely-used culinary technique. For the potato dish cooked in this way, see gratin dauphinois


A dish prepared au gratin (in this example, avocado), served in a gratin dish

A gratin is a dish cooked so that a crust forms, usually by sprinkling on top breadcrumbs (and, sometimes, grated cheese) and dotting with butter prior to baking.

Alternative descriptions are au gratin, gratiné (masculine) and gratinée (feminine), all being French adjectives used in English.

The words are from the French gratter (earlier grater), meaning "to grate", or "to scratch".

The dish is often served in the container in which it was baked, called a "gratin pan" or "gratin dish".

Alternative meaning

The word "gratin" has been used to mean "upper crust" in the sense of the highest circle of the upper class.

See also

References

  1. ^ Le Guide Culinaire by Auguste Escoffier, translated by H L Cracknell and R J Kaufmann, published by John Wiley & Sons, 1979
  2. ^ Le Répertoire de La Cuisine by Louis Saulnier, translated by E Brunet, published by Barron's Educational Series, 2003
  3. ^ The Oxford English Dictionary, Second Edition, published by Oxford University Press, 1933
  4. ^ The Concise Oxford English Dictionary, Eleventh Edition, published by Oxford University Press, 2006
  5. ^ "gratin". Merriam-Webster OnLine. Merriam-Webster Online. Retrieved 27 December 2008.
  6. The Collins Robert French-English English-French Dictionary, Second Edition, published by HarperCollins, 1987
  7. "gratin; gratinée". Epicurious Food Dictionary. Condé Nast. Retrieved 27 December 2008.
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