A gratin is a French dish of sliced vegetables baked in a creamy liquid under a browned, often cheesy, crust, traditionally finished with high heat to colour the top. The contrast between tender potato layers, rich cream and a crisp cheesy crust has made it a popular side well beyond France.
A gratin is a French dish of sliced vegetables baked in a creamy liquid under a browned, often cheesy, crust, traditionally finished with high heat to colour the top. The contrast between tender potato layers, rich cream and a crisp cheesy crust has made it a popular side well beyond France.
A gratin is a French dish of sliced vegetables baked in a creamy liquid under a browned, often cheesy, crust, traditionally finished with high heat to colour the top. The contrast between tender potato layers, rich cream and a crisp cheesy crust has made it a popular side well beyond France.
A gratin is a French dish of sliced vegetables baked in a creamy liquid under a browned, often cheesy, crust, traditionally finished with high heat to colour the top. The contrast between tender potato layers, rich cream and a crisp cheesy crust has made it a popular side well beyond France.
A gratin is a French dish of sliced vegetables baked in a creamy liquid under a browned, often cheesy, crust, traditionally finished with high heat to colour the top. The contrast between tender potato layers, rich cream and a crisp cheesy crust has made it a popular side well beyond France.
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