noun Au gratin refers to a cooking technique where a dish is topped with breadcrumbs or cheese and then browned in the oven.
adjective Au gratin is used to describe a dish that is topped with breadcrumbs or cheese and then browned in the oven.
Au gratin refers to a dish that is topped with breadcrumbs, cheese, and sometimes butter or cream, then browned in the oven. It is commonly used to describe dishes like potatoes au gratin or cauliflower au gratin.
Au gratin dishes are often found on the menus of upscale restaurants, where they are considered a classic and elegant preparation method for vegetables, meats, and seafood.
Au gratin is a French cooking technique that involves topping a dish with breadcrumbs and cheese and then baking it until browned and bubbly. It is often used in traditional French recipes like gratin dauphinois or gratin de courgettes.
Au gratin dishes are popular in home cooking, especially for special occasions or holiday meals. They are relatively easy to prepare and can be made in advance and baked just before serving.
In the culinary world, 'au gratin' is a cooking technique where a dish is topped with breadcrumbs, cheese, and/or butter and then browned in the oven or under a broiler.
Food critics may use the term 'au gratin' to describe a dish that is prepared using the aforementioned technique, noting the richness and flavor it adds to the dish.
Menu planners may include 'au gratin' dishes on their menus to offer customers a decadent and flavorful option, especially in the context of side dishes or vegetarian entrees.