--- title: "Gratinate: what it means in cooking — Tiny Plates" description: "To gratinate is to brown the top of a dish under a hot broiler or in a hot oven, usually under cheese or breadcrumbs, until it forms a golden crust." url: "https://www.tinyplates.dev/glossary/gratinate" --- # Gratinate To gratinate is to brown the top of a dish under a hot broiler or in a hot oven, usually under cheese or breadcrumbs, until it forms a golden crust. Also called Gratiné, Gratinee, Gratinated. To gratinate is to brown the top of a dish so it forms a crisp, golden crust. The top is usually covered with grated cheese, breadcrumbs, butter or a sauce such as [béchamel](https://www.tinyplates.dev/glossary/bechamel), then put under a hot [broiler](https://www.tinyplates.dev/glossary/broil) (grill in the UK) or into a very hot oven. A dish finished this way is served _au gratin_ or _gratinée_. The word comes from the French _gratin_, the crust that forms in the dish. ## How to do it 1. Cook the dish fully first. Gratinating only browns the top. 2. Put it in a shallow, ovenproof dish that can take direct heat, such as enameled cast iron or ceramic made for broiling. 3. Scatter an even layer of grated cheese, breadcrumbs or [panko](https://www.tinyplates.dev/glossary/panko) over the top. Dot with butter or drizzle with oil. 4. Place the dish 10 to 15 cm (4 to 6 inches) under a hot broiler, or in an oven at 220 to 230°C (425 to 450°F). 5. Watch it. Under a broiler it usually takes 2 to 5 minutes. 6. Rest for 5 minutes before serving so the crust sets. ## How to tell it is done The top is [golden brown](https://www.tinyplates.dev/glossary/golden-brown) with darker spots, the cheese bubbles, and the sauce bubbles around the edges. Breadcrumbs should look crisp and toasted. ## How to use it * Potato _gratin dauphinois_ and other [gratins](https://www.tinyplates.dev/glossary/gratin). * French onion soup, finished with toasted bread and cheese. * Macaroni and cheese, cauliflower cheese, baked pasta. * Vegetables, fish or mussels in a cream or cheese sauce. ## Common mistakes * Using a dish that is too deep. The top browns before the middle is hot. Heat the dish through in the oven first, then gratinate. * Fine, wet cheese only. Mix a hard, dry cheese such as Parmesan or Gruyère with crumbs for a crisp crust. * Glass dishes under a broiler. They can crack. * Adding the topping too early. It burns or dries out during long baking. ## Recipes that use this technique 143 recipes from the sites we collect. * [![](https://images.arla.com/recordid/337C6839-066C-40E8-B43C672BD1982031/frittata-med-kantareller.jpg?width=1300&height=525&mode=crop&format=webp)Frittata med kantarellerwww.arla.se · 45 min](https://www.arla.se/recept/frittata-med-kantareller/) * [![](https://images.arla.com/recordid/FCA7A26F-BB8D-4D38-B7DEBA5CABB084EC/picture.jpg?width=1300&height=525&mode=crop&crop=(0,368,0,-163)&format=webp)Gnocchigratängwww.arla.se · 45 min](https://www.arla.se/recept/gnocchigratang/) * [![](https://images.arla.com/recordid/CD66AFFA-0A19-4C8A-A4B0483A08C6B3F1/creme-brulee-med-rarorda-jorgubbar.jpg?width=1300&height=525&mode=crop&crop=(0,311,0,-220)&format=webp)Crème brulée med rårörda jordgubbarwww.arla.se · 120 min](https://www.arla.se/recept/creme-brulee-med-rarorda-jorgubbar/) * [![](https://images.arla.com/recordid/270E4C3A-B172-4AA8-BBDB16FE2E12A78B/cannelloni-med-skinka.jpg?width=1300&height=525&mode=crop&crop=(0,401,0,-130)&format=webp)Cannelloni med skinkawww.arla.se · 55 min](https://www.arla.se/recept/cannelloni-med-skinka/) * [![](https://images.arla.com/recordid/C68BB1E5-362E-4660-A173B6FD8165675B/halloumilasagne.jpg?width=1300&height=525&mode=crop&format=webp)Halloumilasagnewww.arla.se · 45 min](https://www.arla.se/recept/halloumilasagne/) * [![](https://images.arla.com/recordid/CF4D5E43-E3E5-49FB-B461BE32C4CD805F/krossad-potatis-med-kvibille-graddadel-och-salladslok.jpg?width=1300&height=525&mode=crop&format=webp)Krossad potatis med ädelost och salladslökwww.arla.se](https://www.arla.se/recept/krossad-potatis-med-kvibille-graddadel-och-salladslok/) * [![](https://images.arla.com/recordid/969DB3ED-7EEB-4857-B7C19F56C04EA8DC/noribakad-halleflundra-broccoli-och-gratinerad-kungskrabba.jpg?width=1300&height=525&mode=crop&crop=(0,296,0,-235)&format=webp)Noribakad hälleflundra, broccoli och gratinerad kungskrabbawww.arla.se · 120 min](https://www.arla.se/recept/noribakad-halleflundra-broccoli-och-gratinerad-kungskrabba/) * [![](https://images.arla.com/recordid/992B3BE9-9E6D-4DB1-965AA235C28DE02A/klassisk-fiskgratang.jpg?width=1300&height=525&mode=crop&format=webp)Klassisk fiskgratängwww.arla.se · 45 min](https://www.arla.se/recept/klassisk-fiskgratang/) * [![](https://images.arla.com/recordid/5AA06AB7-9B9E-4B48-AC7BA215DF88065D/gulaschsoppa-med-fullkornstoast.jpg?width=1300&height=525&mode=crop&format=webp)Gulaschsoppa med fullkornstoastwww.arla.se · 30 min](https://www.arla.se/recept/gulaschsoppa-med-fullkornstoast/) * [![](https://images.arla.com/recordid/B5EB5E26-8EA6-4883-A151C6051654F7B1/kantarelltoast-med-picklad-rodlok.jpg?width=1300&height=525&mode=crop&format=webp)Kantarelltoast med picklad rödlökwww.arla.se · 30 min](https://www.arla.se/recept/kantarelltoast-med-picklad-rodlok/) * [![](https://images.arla.com/recordid/5C11CD3C-3716-4884-9BEACE9D6C534F71/loksoppa.jpg?width=1300&height=525&mode=crop&crop=(0,326,0,-205)&format=webp)Löksoppawww.arla.se · 30 min](https://www.arla.se/recept/loksoppa/) * [![](https://images.arla.com/recordid/6D387E7E-8276-4C74-B813D5568D7D0F48/cannelloni-med-spenat-och-skinka.jpg?width=1300&height=525&mode=crop&format=webp)Cannelloni med spenat och skinkawww.arla.se · 50 min](https://www.arla.se/recept/cannelloni-med-spenat-och-skinka/) ## Related terms * [GratinA gratin is a dish baked in a shallow pan until the top forms a golden crust, often of cheese or breadcrumbs. See how to get it tender and browned.](https://www.tinyplates.dev/glossary/gratin) * [BroilBroiling cooks food with strong, direct heat from the top element of the oven. It browns cheese, chars peppers and cooks thin cuts in a few minutes.](https://www.tinyplates.dev/glossary/broil) * [Golden brownGolden brown is the deep, even gold color food turns as it browns in the oven or pan. It signals flavor from browning and that baked goods are cooked.](https://www.tinyplates.dev/glossary/golden-brown) * [BéchamelBéchamel is a smooth white sauce of milk thickened with a butter and flour roux. It is the base for lasagna, mac and cheese, gratins and croque monsieur.](https://www.tinyplates.dev/glossary/bechamel) * [PankoPanko are light, flaky Japanese breadcrumbs that fry up crisper than regular crumbs and soak up less oil. How to use them and what to swap in.](https://www.tinyplates.dev/glossary/panko) [More in dry-heat cooking](https://www.tinyplates.dev/glossary/category/dry-heat-cooking)[Every term from A to Z](https://www.tinyplates.dev/glossary)