Published 2014
Originally, back in the 16th century or beyond, the noun referred to that part of a cooked dish which stuck to the pot or pan and had to be scraped (gratté) off if it was not to be wasted. Since the 19th century the meaning has changed to the effect deliberately created by cooks when they cook a dish so that it has a crisply baked top. This is often achieved by strewing grated cheese or breadcrumbs on top, and the phrase ‘au gratin’ is often taken to mean ‘with grated cheese’, although the gratin effect can be produced without adding anything on top; as
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