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baked with a brown uppercrust

gratin de pomme de terre

Breadcrumbs or cheese sprinkled on the top, placed under a grill for a few minutes to finish and brown, makes a dish au gratin.

Gratin dauphinois is a classic dish; gratin savoyard, made with sliced potatoes, Beaufort cheese, butter and bouillon is another.

Many baked pasta dishes, or baked dishes in a sauce, are often finished au gratin to make them more appealing.

The French upper class is the gratin of society.

Cooking techniques

Text © Dana Facaros

Image by pelican