What does gratin mean?
Gratin is a culinary noun for a dish whose ingredients are baked until the top forms a savory, browned crust, usually with cheese, breadcrumbs, or both. It can also refer more narrowly to that crisp upper layer. In English, the term is commonly used for savory dishes such as potato gratin and cheese gratin and may also appear in the expression au gratin. The word conveys both the dish and the browned texture that makes it distinctive. Because gratin often includes cheese, it can suggest richness and comfort, although an au gratin preparation may be lighter depending on its ingredients. Although borrowed from French, the noun is established in both British and American English. It is most useful when specificity matters, distinguishing a baked dish with a crust from an ordinary casserole or a topping such as melted cheese. In menus and recipes, gratin indicates that browning or crisping plays an essential role.
nounA dish of food baked until its surface forms a savory, browned crust, usually with cheese or breadcrumbs. By extension, it can refer to the crisp upper layer of such a dish.
- A dish of food baked until its surface is browned and crisp, often beneath a layer of cheese or breadcrumbs.
- The browned, crisp upper crust of a baked dish.
"For dinner, she baked a potato gratin with a thick layer of golden cheese."
"The gratin was bubbling beneath its crisp, bronzed layer of cheese."
"He spooned the crunchy gratin from the top of the casserole onto his plate."
Countable when referring to individual dishes, as in a potato gratin; it may also be used without a plural when referring to the food or topping generally.
"She prepared two gratins, one with potatoes and one with cauliflower."
The name of this golden-crusted dish recalls the kitchen action behind it: cheese or breadcrumbs are grated, scattered over food, and baked until crisp and brown.
Reviewed by Deb Chak, Editor. AI-assisted content curated by RJS Tech Solutions LLP.
Where does gratin come from?
The English noun was borrowed from French gratin during the 19th century. French gratin developed from gratter, meaning “to scrape or grate,” which ultimately comes from Latin grattare, “to scratch or scrape.” Its culinary meaning reflects the preparation of food with grated cheese or crumbs that brown and crisp during baking.
Related word forms
How gratin is actually used
This is a specialized culinary term rather than everyday slang. The related expression au gratin is normally used adjectivally after a noun to describe food baked with a browned top.
Easily confused with gratin
A gratin is a baked dish or its browned crust, whereas a grating is a framework of parallel bars or a harsh sound.