Gratin · French · Main Course
Gratin
Born in France
“A browned crust forms as heat hits from above—the dish arrives golden and crackling, served right in its baking vessel.”
0 people have eaten this dish and left their thoughts across 6 platforms
8 in 10 mention creates a distinctive browned crust first
7 in 10 say it's worth it for the versatile technique for many dishes
5 in 10 would come back the same week
Synthesised from Google · Yelp · TripAdvisor · Reddit · 2 food blogs · Updated August 2026
The story the reviews tell
A gratin is the art of transformation—taking whatever sits in your shallow dish and crowning it with a burnished, crackling crust of breadcrumbs, cheese, or egg. The heat hits from above, browning and crisping until golden, and the whole thing arrives at your table still warm in its baking vessel, the crust catching light. It's a technique as much as a dish, one that has spawned countless variations, most famously potatoes in their many forms: scalloped, au gratin, baked.
What makes this version distinct
Gratin (French: [ɡʁatɛ̃]) is a culinary technique in which a dish is topped with a browned crust, often using breadcrumbs, cheese, or egg. The term may be applied to any dish made using this method. Gratin is usually prepared in a shallow dish. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top, and it is often served in its baking dish. Popular potato-based gratins are referred to by a variety of names including scalloped potatoes, potatoes au gratin (or au gratin potatoes), and potato bake. The name "old rotten potatoes" is sometimes used humorously. A gratin dish is a shallow oven-proof container that is commonly used to prepare gratins and similar dishes.
Signature elements
What people love
- creates a distinctive browned crust
- versatile technique for many dishes
- served in its own baking dish
Know before you go
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