Here’s a guide to Gratin — a classic French dish with a creamy, cheesy, golden-browned topping. I’ll also include a simple potato gratin recipe as a template, which you can adapt for vegetables like zucchini, cauliflower, or eggplant.

🥘 Gratin Basics

What is a Gratin?

A dish baked with a crusty top, usually from cheese, breadcrumbs, or a combination.
Typically includes a creamy or saucy base (béchamel, cream, or cheese sauce).
Can be vegetable-based (potatoes, cauliflower, zucchini) or include protein (seafood, chicken).

Classic Potato Gratin Recipe (Gratin Dauphinois)

Ingredients (Serves 4–6)

2 lbs potatoes (Yukon Gold or Russet), thinly sliced
2 cups heavy cream
1 cup whole milk
2–3 cloves garlic, minced
1 tsp salt
½ tsp black pepper
¼ tsp nutmeg (optional)
1 cup grated Gruyère or sharp cheddar cheese
2 tbsp butter (for greasing dish)

Instructions

1. Preheat oven

Preheat oven to 375°F (190°C).
Grease a 9×13-inch baking dish with butter.

2. Prepare cream mixture

In a saucepan, combine cream, milk, garlic, salt, pepper, and nutmeg.
Heat gently until warm (don’t boil).

3. Layer potatoes

Arrange a layer of potato slices in the dish.
Pour a bit of the cream mixture over the layer.
Sprinkle a little cheese on top.
Repeat layers until all potatoes and cream are used.

4. Top and bake

Finish with a layer of cheese.
Cover with foil and bake 45 minutes.
Remove foil and bake an additional 20–25 minutes until golden and bubbly.
Let rest 5–10 minutes before serving.

⭐ Tips & Variations

Vegetable gratin: Substitute potatoes with zucchini, cauliflower, or eggplant. Adjust cooking time (less for softer veggies).
Breadcrumb topping: Mix breadcrumbs with Parmesan and sprinkle on top for extra crunch.
Cheese options: Gruyère, cheddar, fontina, or a mix of cheeses.
Herbs: Add thyme, rosemary, or parsley for flavor.
Make-ahead: Assemble, cover, and refrigerate for a few hours; bake directly before serving.

If you want, I can also give a Southern-style gratin recipe, like a creamy cheesy potato and squash gratin that’s rich, buttery, and perfect for holiday dinners.

Do you want me to do that?