Gratin

Slices of boiled potato are put in a buttered fireproof dish, sprinkled with cheese, and browned in the oven.

Sliced raw potatoes may also be baked in a liquid or sauce that steams them and forms a golden crust on top.

The mix is then scooped back into the skins, arranged in a baking dish, sprinkled with grated cheese, and browned in the oven or under the grill.

Gratin savoyard is a similar dish found in the adjacent Savoie (Savoy) department.

It consists of alternating layers of sliced potatoes, Beaufort cheese, and pieces of butter, with bouillon as the liquid.

The pasta is cooked al dente, then covered with béchamel sauce, cheese (typically a mixture including scamorza, mozzarella or parmesan) and breadcrumbs, then baked.

Gratin Languedocien is made with eggplant and tomato, covered in breadcrumbs and oil, then browned.

Other vegetables commonly used in gratin dishes include cauliflower,[17] spinach,[18] and butternut squash.