Some cooking techniques and cooking terms explained

Gratin

Gratin is a widely-used culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs and butter. Gratins are also frequently sprinkled with grated cheese. Gratin originated in French cuisine and is prepared using a casserole. A gratin is baked or broiled to form a golden crust on top and served in its baking dish.

Some great examples of gratinated dishes can be found in the book described below, that BTW is available for a rock bottom bargain price! Don't miss out on that one and order while this offer lasts!
 

Gratins: Golden-Crusted Sweet and Savory Dishes

With their crusty tops and tantalizingly soft interiors, gratins are the perfect comfort food and ideal one-dish meal for everyday. In this beautifully designed volume, the pastry chef at the Michelin-starred Les Ambassadeurs in Paris shares both sweet and savory recipes for this versatile dish. 78 recipes, 50 color photographs.