Gratin: meaning, definitions and examples
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gratin
[ ˈɡrætʌn ]
cooking dish
Gratin is a culinary technique in which an ingredient is topped with a browned crust, often made from breadcrumbs, cheese, or a combination of both. It is typically baked until golden and crispy, resulting in a rich flavor and a pleasing texture. Common dishes that feature a gratin include potato gratin and vegetable gratin.
Synonyms
Examples of usage
- She prepared a delicious potato gratin for dinner.
- The chef topped the dish with cheese and placed it under the broiler for a perfect gratin.
- We enjoyed a creamy vegetable gratin as a side dish.
- The gratin was served with a fresh salad.
Etymology
The word 'gratin' is derived from the French term 'gratin', which means to scrape or scratch. The origin of the technique itself can be traced back to ancient culinary practices, where foods were baked in a dish and then browned on top to create a crispy layer. The concept of gratin became popular in French cuisine during the 18th century, especially in the preparation of potato and vegetable dishes. Over time, gratin transformed into a widely recognized cooking method, embraced by various cultures around the world. Today, the term is often associated with dishes that are coated in cheese or breadcrumbs and baked until golden brown, showcasing the versatility and appeal of this cooking style.