gratin: meaning, definition, pronunciation and examples
B2Formal to neutral (culinary context); specialized elsewhere.
Quick answer
What does “gratin” mean?
A dish, typically of vegetables or pasta, with a browned topping of breadcrumbs and/or grated cheese.
Audio
Pronunciation
Definition
Meaning and Definition
A dish, typically of vegetables or pasta, with a browned topping of breadcrumbs and/or grated cheese.
Any food that is cooked with a browned topping of cheese or breadcrumbs; the browned crust itself; the shallow, heatproof dish in which such food is cooked.
Dialectal Variation
British vs American Usage
Differences
Spelling is consistent. The French pronunciation may be slightly more retained in UK English. The dish 'potatoes au gratin' is more common in the US, often called 'scalloped potatoes' when made without the browned cheese topping.
Connotations
In both varieties, it connotes a relatively sophisticated, restaurant-style dish. In the US, 'au gratin' is a common menu term.
Frequency
Moderately low frequency in general language, but high frequency in culinary contexts. Slightly more frequent in written menus and recipe books than in everyday speech.
Grammar
How to Use “gratin” in a Sentence
[dish] au gratina gratin of [ingredient]to make/bake/serve a gratinVocabulary
Collocations
Examples
Examples of “gratin” in a Sentence
verb
British English
- The chef will gratinée the potatoes before service.
- The fish is gratinéed with a Parmesan crust.
American English
- The chef will gratin the cauliflower (rare/non-standard).
- For the final step, gratinée under the broiler.
adverb
British English
- The vegetables were cooked au gratin.
American English
- Serve the pasta au gratin.
adjective
British English
- We serve a gratin dauphinois.
- It's a gratin dish.
American English
- The au gratin potatoes are a classic side.
- She used a gratin pan.
Usage
Meaning in Context
Business
Rare. Possibly in hospitality/tourism marketing (e.g., 'Our restaurant features a signature lobster gratin').
Academic
Rare, except in culinary history or food science texts.
Everyday
Used when discussing cooking, recipes, or ordering in restaurants.
Technical
Specific culinary term; used in professional cooking to describe a finishing technique.
Vocabulary
Synonyms of “gratin”
Strong
Neutral
Weak
Vocabulary
Antonyms of “gratin”
Watch out
Common Mistakes When Using “gratin”
- Pronouncing the final 'n' strongly (it's often nasalised).
- Using it as a verb (e.g., 'I will gratin the potatoes' is non-standard; use 'gratinée' or 'cook au gratin').
- Confusing 'gratin' with 'gratuitous'.
FAQ
Frequently Asked Questions
Yes, it is borrowed from French, from the verb 'gratter' meaning 'to scrape' or 'to grate', referring to the scrapings from the pan or the grated topping.
It is rare and considered non-standard. The French-derived verb 'gratinée' (to brown under a grill) is used in professional culinary contexts, but in everyday English, we say 'to cook au gratin' or 'to brown under the grill/broiler'.
In American usage, 'scalloped potatoes' typically refers to potatoes baked in a cream sauce, often without cheese. 'Potatoes au gratin' always includes a browned cheese or breadcrumb topping. The terms are sometimes used interchangeably, which can cause confusion.
Ideally, yes. A 'gratin dish' is a shallow, ovenproof dish, often ceramic or porcelain, with a large surface area. This allows for maximum formation of the desirable browned crust. A wide ceramic baking dish is a good substitute.
A dish, typically of vegetables or pasta, with a browned topping of breadcrumbs and/or grated cheese.
Gratin is usually formal to neutral (culinary context); specialized elsewhere. in register.
Gratin: in British English it is pronounced /ˈɡratã/, and in American English it is pronounced /ˈɡrɑːt(ə)n/ or /ɡræˈtæn/. Tap the audio buttons above to hear it.
Phrases
Idioms & Phrases
- “[to be] au gratin (in the style of gratin)”
Learning
Memory Aids
Mnemonic
Imagine a GRATeful INgredient like cheese forming a golden crust on top.
Conceptual Metaphor
THE SURFACE IS THE ESSENCE (the desirable quality is in the browned, finished top layer).
Practice
Quiz
What is the defining characteristic of a 'gratin'?