The brown crust formed upon a gratinated dish; also, the dish itself, as of crusts of bread, game, or poultry.
Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
a dish topped with cheese or bread crumbs and butter, placed in the oven or under the broiler until brown and crispy.
A dish that is topped with cheese or breadcrumbs and grilled until golden and crispy.
Any sweet or savory dish baked or broiled so its topping forms a golden crust. Back to the top
Crust formed on top of a dish when browned in broiler or oven; also the dish in which such food is cooked.
Having a crusty, browned top.
top a dish with grated cheese or bread crumbs and drizzled with butter or oil then browned under a broiler.
a dish that is covered with bread crumbs and baked in the oven until the crust is golden-brown
From the French word for "crust." Term used to describe any oven-baked dish--usually cooked in a shallow oval gratin dish--on which a golden brown crust of bread crumbs, cheese or creamy sauce is formed.
To brown a dish with grated cheese or breadcrumbs in the oven or under the grill.
Dishes cooked in the oven which form a crust on the surface. This is expedited by placing the dish under the broiler. Bread crumbs and cheese are often sprinkled on top of these dishes to help form the crust.
A brown crust formed on food that has been cooked au gratin. Also, a dish so cooked.
A savory dish baked or broiled so its topping forms a goldencrust.
A dish covered with cheese and/or breadcrumbs, (or sometimes whipped cream and eggyolks - mostly for fish) then browned in the oven or under the grill (salamander) (fr)
gra-TAN . Traditionally any dish that is topped with cheese or combination of bread crumbs and butter, then baked or grilled until brown and crispy.
A gratin is any dish that's topped with cheese or...
To bind together or combine food with a liquid such as cream, milk, béchamel sauce, or tomato sauce, in a shallow dish. The mixture is then baked until cooked and set.
Browned surface of foods cooked in an oven or salamander.
Gratin is a type of casserole from French cuisine that is covered with cheese or buttered breadcrumbs and baked or broiled. Often gratins use potatoes, but it's not a requirement. It is a common misconception that a gratin must contain cheese, but a traditional French gratin is more often made with a BÃ©chamel sauce.