With a crust made by browning in the oven, especially by sprinkling with bread crumbs or grated cheese and browning in a broiler; as, spaghetti may be served au gratin.
French cooking term, used for descibing sauced dishes that are topped with bread crumbs, or cheese or both and then broiled unitl slightly browned. It is often used to describe dishes that are covered or baked in a creammy cheese sauce.
a term used to describe a crumb- or cheese-topped shallow casserole that has been baked or broiled until the dish has a crusty brown top.
a top crust of breadcrumbs (and often cheese).
This is where the dish is sprinkled with cheese, and then browned in the oven or under the grill.
Foods sprinkled with crumbs and/or cheese and baked until browned
Foods generally served in a casserole with a crusty top made from bread crumbs, cheeses, or a sauce well browned under a very hot broiler or a commercial salamander.
To cover a prepared dish with bread crumbs or cheese (or both) and brown to a golden colour in the oven or under the grill.
dish with a browned topping of bread crumbs and cheese.
cooked while covered with browned breadcrumbs (and sometimes cheese)
A way of covering a dish with cheese and breadcrumbs to obtain a brown crust in the oven.
a dish topped with breadcrumbs or grated cheese, cooked in the oven and/or finished off under the grill until golden brown and toasted.
French] cooked food, covered with a sauce and sprinkled with crumbled or grated cheese, dotted with butter and browned under the grill or broiler.
foods garnished with grated cheese. The finished dish is usually browned under the broiler so that the cheese forms a crust over the food.
A dish (like casseroles) where the ingredient is covered with bread crumbs and sometimes butter and grated cheese, and then grilled to brown in colour in an oven. An example is, potatoes au gratin
A term applied to dishes topped with breadcrumbs and browned under a grill or in an oven.
Covered with bread crumbs or grated cheese and browned (as under a broiler).
(oh GRAHT-un) Covered with cheese, butter or breadcrumbs and browned, usually under a broiler. French translation means "with the burnt scrapings from the pan." Also refers to a type of shallow pan or dish used for this purpose.
Literally, dressed with brown crumbs. In actual practice, also flavored with grated cheese.
Topped with crumbs and/or cheese and browned in the oven under the broiler.
French: Describes a topping of cheese or bread crumbs or a sauce over food that is browned under a broiler or baked in the oven.
French To top food with cheese or bread crumbs, then baked.
Foods with baked in cheese
With cheese, usually refers to a dish of potatoes baked in cheese.
A dish covered with cheese and/or breadcrumbs, (or sometimes whipped cream and eggyolks, especially when used for fish) then browned in the oven or under the grill (salamander)
A dish topped with breadcrumbs and/or grated cheese and baked in the oven so the top is a nice golden brown, it is said to be au gratin.
Food served crusted with breadcrumbs and/or shredded cheese.
A French phrase that refers to food that is topped with grated cheese or breadcrumbs mixed with bits of butter. This food is then broiled until brown and crisp.
