Gratin

Gratin (French:) is a culinary technique in which a dish is topped with a browned crust, often using breadcrumbs, cheese, or egg. The term may be applied to any dish made using this method. Gratin is usually prepared in a shallow dish. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top, and it is often served in its baking dish.

Popular potato-based gratins are referred to by a variety of names including scalloped potatoes, potatoes au gratin (or au gratin potatoes), and potato bake. The name "old rotten potatoes" is sometimes used humorously.

A gratin dish is a shallow oven-proof container that is commonly used to prepare gratins and similar dishes.