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Au Gratin


Definition: In the culinary arts, the term au gratin refers to a dish that is baked with a topping of seasoned breadcrumbs and cheese. The au gratin topping should be golden brown, which can be achieved by baking or by placing the dish under a broiler.

Potato gratin is a popular recipe that is prepared in the au gratin style. Vegetables such as cauliflower, green beans, eggplant or tomatoes can be prepared au gratin. Fish and seafood is also sometimes prepared au gratin.
Pronunciation: oh-GRAH-tan
Also Known As: Gratinée
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