Technically, gratin is especially done in dishes that incorporate a layer of grated bread or cheese, to brown the surface and achieve a special flavor. Generally, gratin is associated with pasta and preparations with vegetables and soufflés. In some pastas, such as macaroni, pizza, lasagna, among others. A good gratin substantially enhances the flavor and texture of these dishes. Artichokes, eggplants, and zucchinis, for example, are some ideal vegetables for recipes that incorporate the gratin technique.

Gratin comes from the French word gratter, which means to scratch or scrape, due to the fact that cheese or bread is grated to make the gratin or the fact of scraping to remove the crust of the gratin.

For grilling, it is advisable to set the intensity to a medium level to avoid fat dripping or burning. Cooking Recipes Below are some cooking recipes for you to practice the gratin technique. Take note. Gratin of Potatoes with Strips This potato gratin has strips and melted cheese on top. It is a great side dish for roasted meat. Broccoli Gratin with Gorgonzola Cheese This broccoli gratin with blue cheese is a delicious accompaniment for meats. Gratin of Potatoes by Jean Louis This potato gratin is a perfect accompaniment for meats. Very easy to make. Gratin of Potatoes Delicious baked potatoes drenched in milk and gratin with cheese. Cauliflower Gratin with Cheese This delicious cauliflower dish is gratin with cheese and a lovely béchamel sauce. It is a great accompaniment for meat. Gratin of Artichokes and Potatoes A rich accompaniment for meats and poultry made with gratin artichokes and potatoes prepared with a touch of Parmesan cheese and breadcrumbs. Very tasty!

Discover more cooking recipes using the gratin technique. Click here.