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Gratin ((:ɡʁatɛ̃)) is a widespread culinary technique 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〕〔The American Heritage Dictionary of the English Language, Fourth Edition definition from (dictionary.com )〕〔 〕 Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish.〔 A ''gratin dish'' refers to the shallow oven-proof container traditionally used to prepare gratins and similar dishes. ==Terminology== The etymology of gratin is from the French language in which the word ''gratter'' meaning "to scrape" or "to grate" as of the "scrapings" of bread or cheese, and ''gratiné'', from the transitive verb form of the word for crust or skin.〔''Gratin'' from (epicurious.com's Food Dictionary )〕〔(Wiktionnaire )〕 The technique predates the current name which did not appear in English until 1846 (''OED'', ''s.v.'' "gratin"). In addition to the well-known potato dishes such as ''Gratin dauphinois'', cooking ''au gratin'' is a widely used cooking technique in the preparation of numerous dishes including many meat, fish, vegetable and pasta dishes, fennel, leeks, crab meat, celeriac and aubergines (eggplant).〔〔Le Répertoire de La Cuisine by Louis Saulnier, 17th Edition, published 1982〕 The term ''le gratin'' signifies the "upper crust" of Parisian society,〔 〕 and, as ''gratin'', has since been borrowed into English. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Gratin」の詳細全文を読む スポンサード リンク
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