What does gratin mean?
Gratin refers to a type of dish that originated in France, characterized by thinly sliced ingredients such as vegetables or meat, layered in a baking dish and topped with a crust of breadcrumbs, cheese, or cream. The dish is then baked until the top is golden brown and crispy. Gratin can be made with a wide range of ingredients and is often served as a side dish or main course. The versatility and rich flavors of gratin have made it a popular choice in many cuisines around the world. It is commonly used in formal and informal dining settings.
nounA dish made with thinly sliced vegetables or meat, typically topped with a crust of breadcrumbs and cheese, and baked until golden brown.
- A type of baked dish
- A culinary technique
"The restaurant served a delicious gratin of potatoes and leeks, topped with a crispy layer of cheese and breadcrumbs."
"The gratin was served hot from the oven, bubbling with cheese and cream."
"She mastered the art of making a perfect gratin crust."
Used when referring to multiple dishes of this type.
"The menu featured several gratins, including a vegetable gratin and a seafood gratin."
Reviewed by Deb Chak, Editor. AI-assisted content curated by RJS Tech Solutions LLP.
Etymology of gratin
The term gratin comes from the French language, derived from the verb gratter, which means 'to scrape'. This refers to the crust that forms on the top of the dish, which is often scraped off and served. The word gratin has been used in French cuisine since the 17th century and has been adopted into many other languages.
How gratin is actually used
Often used in French cuisine, but also popular in other European and American cooking. Frequently paired with ingredients like potatoes, vegetables, and cheese.