gratin; gratinée
[ GRAH-tn (Fr. gra-TAN); grah-tee-NAY ]
A gratin is any dish that is topped with cheese or bread crumbs mixed with bits of butter, then heated in the oven or under the broiler until brown and crispy. The terms au gratin or gratinée refer to any dish prepared in such a manner. Special round or oval gratin pans and dishes are ovenproof and shallow, which increases a dish's surface area, thereby insuring a larger crispy portion for each serving.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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