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A French term that refers to the process of browning foods, such as a casserole or various potato and vegetable dishes, under a broiler oven, a hot oven or a cooking torch to produce a brown crust. This process is aided with the addition of sauce made from butter, cheese, and/or breadcrumbs spread or sprinkled if dry, over the top of the food. A piece of cookware commonly used to hold the food for this process is a Gratine dish made from aluminum, stainless steel, cast iron, copper, enameled iron, stoneware, porcelain, or glass. It is traditionally made as a shallow sided container that is oval in shape, but it may also be a round or rectangular-shaped dish. The Gratiné pan or dish allows the food to cook evenly and at the same speed as the crust while it browns. When the crust begins to appear as if it will crack prior to completely baking, squirt or sprinkle several tablespoons of water on the walls of the hot broiler in order to create steam to keep the crust moist.
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Gratiné Pan or Dish | | 
Asparagus Gratiné |
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USDA Nutrition Facts |
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| Serving Size 1 package |
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| Calories 143 |
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| Protein 4g |
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| Total Fat 10g |
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| Total Carbohydrates 7g |
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| Dietary Fiber 1g |
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| Sodium 422mg |
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| Cholesterol 27mg |
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| Serving Size 1 cup |
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| Calories 132 |
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| Protein 5g |
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| Total Fat 7g |
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| Total Carbohydrates 11g |
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| Dietary Fiber 1g |
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| Potassium 396mg |
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| Sodium 433mg |
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| Cholesterol 15mg |
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| Serving Size 0.16700000000000001 package (5.5 oz) yields |
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| Calories 93 |
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| Protein 2g |
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| Total Fat 4g |
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| Total Carbohydrates 12g |
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| Dietary Fiber 0g |
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| Potassium 219mg |
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| Sodium 439mg |
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| Cholesterol 15mg |
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Gratiné term - Related Content |
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| A type of bakeware that is used to make the traditional French food known as a Gratiné or Gratin, which is prepared with a brown crispy crust over the surface of the food. The ... |
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| Refers to a food that is prepared so that when it is cooked it has a brown, crusty surface. The term also refers to the cooking process used to achieve this effect. A hot oven, ... |
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| A very familiar taste with an unfamiliar vegetable. |
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| Fresh asparagus coated with cheese and a crispy crumb topping provides a delicious side dish for lunch or evening meals. |
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| Shredded cabbage with a cheese and creamy sauce make a rich and savory side dish. |
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| A delicious way to use fresh zucchini, summer squash and tomatoes. It's even better the day after you make it! |
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| Reproduction in whole or in part without written permission is strictly prohibited. |
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