Gratins originated in Provencal French cuisine and are usually prepared in a shallow dish of some kind. The word “gratin” is a derivative of the French word meaning crust or skin. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish. The delicious rustic flavor of Swiss chard works perfectly in gratins. The It matches wonderfully with roasted or grilled meat and fish dishes. - Romeocucina

Share: