What is Gratin?
In French, the word gratin originally referred to the tasty crust left behind in a pan after baking, which was scraped off and eaten as a bonus for the chef.
A gratin is usually topped with grated sharp cheese and/or breadcrumbs. Adding just cream will also produce a lightly browned crust if baked in high heat. Technically, macaroni and cheese is a gratin, in that a protective crust form while it bakes, giving it a lightly browned and crunchy topcoat, while keeping the rest of the dish moist. Gratins are served straight from the dish.
