What we found on the web about Gratin
Gratin - Wikipedia, the free encyclopedia
Gratin is a widely-used culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter [1 ...
Forcemeat - Wikipedia, the free encyclopedia
Gratin forcemeats have a portion of the main protein browned; the French term gratin translates to "browned". [1] Mousseline forcemeats are very light in texture, utilizing lean cuts of ...
Au Gratin Potatoes
Au Gratin is a French phrase that refers to topping a dish with grated cheese (or breadcrumbs), mixed with butter. Au Gratin Potatoes are usually made by layering thinly sliced ...
Potatoes Au Gratin Recipes like Creamy Two Cheese Potato Gratin or ...
Recipes for potatoes au gratin with reviews and photos. Over 50 recipes to try with variations like Blue Broccoli Potatoes Au Gratin or Brandied Potato Gratin.
Gratin Recipes
Recipes Archive: Gratin Recipe results at epicurean.com ... Mornay Sauce Ingredients: 1/2 cup butter 1/2 cup fresh parsley -- chopped finely 1/2 cup scallions -- chopped finely ...
Coming Soon Another Niche Recipe Site from Recipe Publishing Network
Coming Soon Another Great Specialty Recipe Site Brought to You by the People at the Recipe Publishing Network. Please Try Our Recipe Search Directory...
gratin - definition of gratin by the Free Online Dictionary, Thesaurus ...
gra·tin (grät n, gr t n, gr-t) n. A top crust consisting of browned crumbs and butter, often with grated cheese. [French, from obsolete grater, to scratch, scrape, from Old ...
gratin - Wiktionary
This page was last modified on 4 February 2009, at 13:59. Text is available under the Creative Commons Attribution/Share-Alike License; additional terms may apply.
Cauliflower Au Gratin
Cauliflower Au Gratin : Something wonderful happens to cauliflower when combined with bechamel and lots of cheese...I can't fully describe how velvety smooth and creamy this is.
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Gratin is a widely-used culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter Courtine.R (ed) (2003) The Concise Larousse Gastronomique London: Hamlyn ISBN 0 600 60863 8 . Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or broiled to form a golden crust on top and is traditionally served in its baking dish.

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These recent articles mention Gratin
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The entree is pan-seared duck breast with Roquefort and fresh figs, followed by the main course of braised beef short ribs with sweet onion and tomato gratin. Dessert? Port wine poached pear. "It's going to be an incredible meal — and reall...