au gratin

American  

[oh graht-n, oh grat-n, aw graht-n, aw grat-n, oh gra-tan] / oʊ ˈgrɑt n, oʊ ˈgræt n, ɔ ˈgrɑt n, ɔ ˈgræt n, oʊ graˈtɛ̃ /

adjective

Cooking.

1. cooked or baked with a topping of either browned breadcrumbs and butter or grated cheese, or with both: cauliflower au gratin.

   au gratin potatoes;

   cauliflower au gratin.

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au gratin British  

/ o ɡratɛ̃ /

adjective

1. Also: gratinated.  covered and cooked with browned breadcrumbs and sometimes cheese

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Etymology

Origin of au gratin

First recorded in 1800–10; from French: literally, “with the scraping,” (i.e., the burnt part)

Example Sentences

They hosed down food carts, bagged trash and helped prepare the day’s lunch: ham and macaroni au gratin, stir-fried snow peas and citrus gelatin cubes.

From Seattle Times • Dec. 22, 2021

He makes soothing dishes from his midwestern upbringing like beef stew and potatoes au gratin.

From Salon • Mar. 14, 2020

Steak au poivre repeats its heat in an escort of horseradish-lit potato au gratin.

From Washington Post • Jan. 7, 2020

Then you think they’re taking the dish away, but they remove the center piece and there is actually a third crab preparation,” what he called “the best crab au gratin you could imagine.”

From New York Times • Jun. 23, 2010

I grate cheese and melt it down with butter and milk for the macaroni au gratin.

From "American Street" by Ibi Zoboi