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History of the dish
France
- Origin
- France
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Gratin (French: [ɡʁatɛ̃]) 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.
Excerpt from the Wikipedia article “Gratin” · version used · CC BY-SA 4.0
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