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Gratin

Gratin is a culinary technique in which a dish is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. The term may be applied to any dish made using this method. Gratin 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 often served in its baking dish. A gratin dish is a shallow oven-proof container used to prepare gratins and similar dishes. The etymology of gratin is from the French language words gratter, meaning "to scrape" (from having to scrape the food out of the dish it was cooked in). The technique predates the current name, which did not appear in English until 1846 (OED, s.v. "gratin").

Source: Wikipedia

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