Gratin (French: [ɡʁatɛ̃]) is a culinary technique in which a dish is topped with a browned crust, often using breadcrumbs, grated cheese, egg or cheese...

Gratin dauphinois (/ˈɡræt.æ̃ ˌdoʊ.fɪˈnwɑː/ GRAT-a doh-fi-NWAH) is a French gratin of sliced raw potatoes baked in cream, from the Dauphiné region in south-eastern...

Forcemeats are usually produced from raw meat, except in the case of a gratin. Meats commonly used include pork, fish (pike, trout, or salmon), seafood...

Doria (ドリア, doria) is a type of rice gratin popular in Japan. Cooked white rice is topped with sautéed meat, such as chicken or shrimp, and vegetables...

Funeral potatoes is a potato-based hotdish or casserole, similar to au gratin potatoes, popular in the American Intermountain West and Midwest. It is called...

Rice baked with béchamel sauce. It is a Japanese Western dish similar to gratin. Fish head casserole – Chinese cuisine Flying Jacob – Type of casserole...

Alpine flavour with dishes such as fondue, raclette common, gratin dauphinois and gratin savoyard. The region is also famous for its Bresse poultry and...

a substantial topping of grated cheese, put under a grill and served au gratin. According to one writer, the classic gratinée des Halles transcended class...

and the region around La Salette-Fallavaux in the French Alps. It is a gratin casserole of wild spinach and either lasagna or crêpes. The dish acquires...

made from braised meat and rendered fat, similar to pâté) Gratin de blettes (spinach beet gratin) Bœuf bourguignon (beef stewed in red wine) Coq au vin (chicken...

Feast & Fêtes Catering. His restaurants include Daniel, Le Pavillon, Le Gratin, Café Boulud, Maison Boulud, Joji, and Joji Box, db bistro, Bar Boulud,...

then served in meat broth, in a gratin or as part of a salad. Plaque of raw ravioles Raviole bake Prepared ravioles Gratin de Ravioles Ravioles with salad...

Dauphiné is known for some culinary specialities: Dishes Raviole du Dauphiné Gratin dauphinois Pommes dauphines Cheeses Saint-Marcellin Saint-Félicien Picodon...

many dishes especially in the highlands. A popular starter of chou chou au gratin (baked with a cheese sauce), as a side with a meal and even as a dessert...

Gallo-Italian. This modern recipe was inspired by a traditional dish called péla: a gratin cooked in a long-handled pan called a pelagic (shovel). Often served as...

eggs, usually associated with Ghent. Chicons au gratin/Gegratineerd witloof: Belgian endives au gratin in béchamel sauce with cheese. Often the endives...

regions, a gratin made with fried potatoes, and Reblochon cheese. It is similar to Tartiflette (except Tartiflette uses steamed potatoes), the gratin dauphinois...

oysters are baked in the shell or can be made in a small casserole dish or au gratin dish. The dish was named for Jean-Baptiste Le Moyne de Bienville (1680–1767)...

frizzled onions which usually passes for pommes lyonnaises". Food portal Gratin, a French cooking method often used for potatoes Home fries Lyonnaise cuisine...

French dish œufs en cocotte. Shirred eggs are eggs that have been baked in a gratin dish with a flat bottom. Traditionally, they have been cooked in a dish...

Ripples, there were five varieties: Regular, Buffalo Wing, BBQ & Cheddar, Au Gratin, and All-Dressed. And finally, for their line of kettle-cooked chips, flavors...

been enjoyed. It is an essential ingredient of tartiflette, a Savoyard gratin made from potatoes, bacon (lardons), and onions. In 2002, 17,400,000 kilograms...

coarse texture. The third style is gratin, which involves browning a portion of the main protein; the French term gratin implies a "grated" product that...

fish, so there are few vegetarian options. One of them is chouchou chayote gratin. Otherwise, mainly poultry is consumed. One of the local specialties is...

the noun "dauphin" in French. The local dish is "le gratin dauphinois" which is a rich potato gratin. It is located near Bourgoin-Jallieu, about 25 miles...

Dorian serves applewood smoked short rib with a potato and horseradish gratin. Nick serves steamed bass with squid ink and celery root puree and a black...

known as the "larder" of France,[dubious – discuss] that gave its name to gratin dauphinois, traditionally made in a large baking dish rubbed with garlic...

are suspended in or on top of the gelatin. au gratin Prepared in the gratin style. Foods served au gratin are topped with breadcrumbs or cheese then browned...

with baked Swedish brown beans and fried egg Partially sliced and baked au gratin with cheese and mustard, often with onion or apple tucked in between the...

mussel shells on a beach in Iceland Live blue mussels Mussels and cheese gratin Blue mussel sculpture at Conwy, North Wales near Conwy Castle Paul Sterry...