Gratin

{{Short description|Cooking technique of creating a browned crust}}

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Gratin ({{IPA|fr|ɡʁatɛ̃|lang}}) is a culinary technique in which a dish is topped with a browned crust, often using breadcrumbs, grated cheese, egg or cheese.Courtine, Robert J. (ed.) (2003) The Concise Larousse Gastronomique London: Hamlyn {{ISBN|0-600-60863-8}}The American Heritage Dictionary of the English Language, Fourth Edition definition from [http://dictionary.reference.com/browse/gratin dictionary.com]{{Cite book |last=Montagne |first=Prosper |url=https://archive.org/details/laroussegastrono00mont |title=Larousse Gastronomique |publisher=Crown Publishers |year=1961 |location=USA |pages=[https://archive.org/details/laroussegastrono00mont/page/1101 1101] |isbn=9780517503331 |url-access=registration}} The term may be applied to any dish made using this method such as Potato Bake.{{cite web |title=Gratin |url=https://www.bbcgoodfood.com/glossary/gratin-glossary |website=BBC Good Food |access-date=2 August 2022 |language=en}} Gratin is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is often served in its baking dish.

A gratin dish is a shallow oven-proof container that is commonly used to prepare gratins and similar dishes.

Terminology

The etymology of gratin is from the French language words gratter, meaning "to scrape" (from having to scrape the food out of the dish it was cooked in).{{cite web |title=GRATIN : Etymologie de GRATIN |url=https://www.cnrtl.fr/etymologie/gratin |access-date=2024-02-09 |website=www.cnrtl.fr}} The technique predates the current name, which did not appear in English until 1846 (OED, s.v. "gratin").{{Cn|date=April 2025}}

In addition to the well-known potato dishes such as gratin dauphinois, gratin may be applied to many other bases of meat, fish, vegetables, or pasta.Le Répertoire de La Cuisine by Louis Saulnier, 17th Edition, published 1982

Preparations

Many gratinéed dishes are topped with béchamel, mornay or other sauces.Julia Child, Mastering the Art of French Cooking (1961)

=Potato-based=

==Potatoes gratiné==

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Potatoes gratiné is one of the most common gratins and is known by various names, including “gratin potatoes” and gratin de pommes de terre. Slices of boiled potato are put in a buttered fireproof dish, sprinkled with cheese, and browned in the oven. Sliced raw potatoes may also be baked in a liquid or sauce that steams them and forms a golden crust on top. Elvia Firuski; Maurice Firuski (eds.) (1952) The Best of Boulestin. London: William Heinemann. p. 249. In the US, the dish is referred to variously as funeral potatoes, potatoes au gratin, scalloped potatoes, or au gratin potatoes. In English-speaking Canada, it is called scalloped potatoes or potatoes au gratin. In French-speaking Canada, the dish is referred to as patates au gratin. In Australia, it is known as potato bake, and New Zealanders refer to it as scalloped potatoes, potato scallops, or potato cake. In North America, traditionally, au gratin potatoes included cheese and scalloped potatoes did not,Lake of the Woods Milling Company, Ltd. (1913 [1967]) Five Roses Cook Book Montreal: Whitecap Books, p. 177 but this classic differentiation has been lost to time. {{cite web

|url=https://www.thekitchn.com/scalloped-potatoes-au-gratin-difference-261486

|title=What's the Difference Between Scalloped and Au Gratin Potatoes?

|last=

|first=

|date=May 1, 2019

|website=thekitchn.com

|publisher=

|access-date=August 7, 2021

|quote=The confusion lies in the fact that the classic definitions are often ignored. There are countless recipes for scalloped potatoes ... that call for cheese, breadcrumbs, or both, which, according to my classification above, would technically make them potatoes au gratin.}}

==Pommes de terre gratinées==

To make pommes de terre gratinées, or "potatoes with cheese," according to the recipe of Marcel Boulestin, large floury potatoes are baked in the oven, then halved and the flesh scooped from the skins. The flesh is mashed with butter, cream, grated cheese, and seasoning(s). The mix is then scooped back into the skins, arranged in a baking dish, sprinkled with grated cheese, and browned in the oven or under the grill. This preparation is also called twice-baked potatoes.

==Gratin dauphinois==

Gratin dauphinois is a speciality of the Dauphiné region of France. The dish is typically made with thinly sliced and layered potatoes, and cream, cooked in a buttered dish rubbed with garlic. Some recipes add cheese and eggs.Elizabeth David (1964 [1960]) French Provincial Cooking. Harmondsworth: Penguin Books. pp. 251–2. It is called potatoes au gratin in American English.

==Gratin savoyard==

Gratin savoyard is a similar dish found in the adjacent Savoie (Savoy) department. It consists of alternating layers of sliced potatoes, Beaufort cheese, and pieces of butter, with bouillon as the liquid.Larousse Gastronomique (2001) Cream is not used.{{Cn|date=April 2025}}

=Other preparations=

==Pasta==

The Neapolitan dish pasta al gratin (also referred to as pasta au gratin in American English) may be made with various kinds of pasta, including penne, rigatoni, fusilli / spirelli, macaroni, or tagliatelle. The pasta is cooked al dente, then covered with béchamel sauce, cheese (typically a mixture including scamorza, mozzarella or parmesan) and breadcrumbs, then baked.{{cite web |last1=Pirollo |first1=Alessandro |title=Nonna's Neapolitan Pasta Au Gratin |url=https://www.lacucinaitaliana.com/italian-food/italian-dishes/grandmother-pasta-gratin |website=La Cucina Italiana |access-date=2 August 2022 |date=9 November 2020}}{{cite web |last1=Ramsay |first1=Gordon |title=Pasta au gratin: grandmother's Neapolitan recipe |url=https://gordon-ramsay-recipe.com/recipes-of-italian-cuisine/pasta-au-gratin-grandmothers-neapolitan-recipe-italian-cuisine.html |website=Gordon Ramsay Recipes |access-date=2 August 2022 |date=17 October 2020}}{{cite web |title=Pasta al Gratin |url=https://blog.giallozafferano.it/ricetteditina/pasta-al-gratin/ |website=Le Ricette di Tina |date=12 October 2019 |access-date=2 August 2022 |language=it-IT}}

==Seafood==

Sole au gratin is a sole gratin, often covered with mushrooms. Many fish-based gratins use a white gratin sauce and cheese and brown quickly. Cozze gratinate is a mussels-based recipe found in Italy.{{Cn|date=April 2025}}

Janssons frestelse ("Jansson's Temptation") is a Swedish gratin of potatoes, onions, and preserved fish, somewhat similar to a French dish of potatoes with anchovies.Julia Child, Mastering the Art of French Cooking I, 1961:154f "Gratin de pommes de terre aux anchois"

Cod au gratin is a classic Newfoundland comfort food dish of cod baked in a creamy sauce and topped with cheese.{{Cn|date=April 2025}}

==Vegetable==

Gratin Languedocien is made with eggplant and tomato, covered in breadcrumbs and oil, then browned. This dish is similar to the Italian dish known as melanzane alla parmigiana. Other vegetables commonly used in gratin dishes include cauliflower,{{cite web |url=http://www.foodnetwork.com/recipes/ina-garten/cauliflower-gratin-recipe/index.html |title=Cauliflower Gratin Recipe |last=Garten |first=Ina |year=2004 |website=Barefoot Contessa |publisher=Food Network |access-date=2009-02-16}} spinach, {{cite web |url=http://www.foodnetwork.com/recipes/ina-garten/spinach-gratin-recipe/index.html |title=Spinach Gratin Recipe |last=Garten |first=Ina |year=2001 |website=Barefoot Contessa Parties! |publisher=Food Network |access-date=2009-02-16}} and butternut squash.{{Cite web |url=http://www.epicurious.com/recipes/food/views/Butternut-Squash-Gratin-with-Goat-Cheese-and-Hazelnuts-240412 |title=Spinach Gratin Recipe |last=Stevens |first=Molly |date=November 2007 |website=Bon Appétit |access-date=2009-02-16 |archive-date=2021-02-14 |archive-url=https://web.archive.org/web/20210214052105/https://www.epicurious.com/recipes/food/views/butternut-squash-gratin-with-goat-cheese-and-hazelnuts-240412 |url-status=dead }}