gratin
Sign in to savethumb|A macaroni, cheese and meat gratin.|170px right|thumb|Avocado gratin.|170px Gratin () is a culinary technique in which a dish is topped with a browned crust, often using breadcrumbs, cheese, or egg. The term may be applied to any dish made using this method. Gratin is usually prepared in a shallow dish. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top, and it is often served in its baking dish.
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 882 products
- Energy
- 136 kcal
- Fat
- 7.8 g
- — of which saturates
- 3.2 g
- Carbohydrates
- 9.8 g
- — of which sugars
- 1.9 g
- Fibre
- 2.9 g
- Protein
- 6.2 g
- Salt
- 0.86 g
via Open Food Facts · ODbL
Wikidata facts
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- native label
- Gratin
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via Wikidata · CC0
~5 min read
Article
13 sectionsContents
- Terminology
- Preparations
- Potato-based
- Potatoes gratiné
- Pommes de terre gratinées
- Gratin dauphinois
- Gratin savoyard
- Other preparations
- Pasta
- Seafood
- Vegetable
- See also
- References
thumb|A macaroni, cheese and meat gratin.|170px right|thumb|Avocado gratin.|170px Gratin () is a culinary technique in which a dish is topped with a browned crust, often using breadcrumbs, cheese, or egg. The term may be applied to any dish made using this method. Gratin is usually prepared in a shallow dish. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top, and it is often served in its baking dish.
A gratin dish is a shallow oven-proof container that is commonly used to prepare gratins and similar dishes.