Vegetable Gratins

The best-known gratin is a potato gratin, with au gratin pronounced oh grahtin, instead of the French grahtan, with the n at the end silent. However you pronounce it, the original meaning of the word gratin is crust, or especially the upper crust (as in society). A gratin is made by pouring a sauce, typically a béchamel sauce, or just cream over vegetables, sprinkling over cheese, and baking. For some gratins, such as turnip, the vegetables are blanched to start the cooking or to take away bitterness.