Gratin

Gratin is a baked or broiled preparation finished with a browned top layer. The crust may form from cheese, breadcrumbs, butter, cream or a combination of ingredients, depending on the recipe. The term can also refer to the shallow ovenproof dish used to prepare the food. A gratin is valued for the contrast between a browned surface and a tender interior.

How a gratin is prepared

Arrange the main ingredient in a suitable ovenproof dish, add the sauce or liquid specified by the recipe and apply the finishing topping if required. Bake until the centre is cooked and tender, then use a hot oven or salamander to brown the surface. The exact method depends on the dish: some gratins are cooked entirely in the oven, while others are finished under intense top heat.

Classic examples

• Gratin dauphinois: thinly sliced potatoes baked with cream or milk, garlic and seasoning. Traditional versions do not necessarily include cheese.
• Cauliflower gratin: cauliflower is combined with a sauce such as Mornay and browned with a suitable topping.
• Gratinée onion soup: onion soup is topped with bread and cheese, then browned under a salamander or in a hot oven.
• Vegetable gratins: vegetables are baked with cream, sauce, cheese or breadcrumbs to create a browned finish.

Gratin versus casserole

A gratin is defined in part by its browned top. A casserole is a broader category of food cooked in a covered or uncovered ovenproof dish and may not have a gratinated crust.

How to achieve a good gratin

Use an appropriate dish depth, control moisture and ensure the main ingredient is cooked through before or during browning. If the top darkens too quickly, lower the heat or cover the dish temporarily, then finish with controlled top heat.

Chef’s tip: aim for an evenly browned, crisp surface without drying out the interior. Allow the gratin to rest briefly so the sauce settles and portions hold together.

Watch the gratin demonstration