From the French word for "crust." Term used to describe any oven-baked dish--usually cooked in a shallow oval gratin dish--on which a golden brown crust of bread crumbs, cheese or creamy sauce is formed.
Dishes cooked in the oven which form a crust on the surface. This is expedited by placing the dish under the broiler. Bread crumbs and cheese are often sprinkled on top of these dishes to help form the crust.