Gratin

The gratin is a layer of grated Fromage which one deposits on a dish and which one makes roast at the end of the cooking of the dish. This layer of cheese melts then hardens under the effect of the grill, and takes the aspect of a kind of gilded crust. By extension, one names gratin any prepared dish in this manner, or which presents a similar aspect, even without cheese (it is the case for example Gratin Dauphinois).

Some examples of receipts:

• Gratin with the cabbage
• Gratin of eggplants
• Gratin Dauphinois
• Savoyard Gratin
• Gratin vegetarian

See too

• Cheese | Receipts with the cheese | Slice of bread S

Random links:

Chamesol | ABE (chemistry) | Savo (island) | Cávado (under-area) | The Social movement | 48_AVANT_JÉSUS_CHRIST

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