Kahulugan at Ibig Sabihin ng "au gratin"

The chef 's specialty was the au gratin potatoes, featuring thinly sliced potatoes layered with cream and Gruyère cheese, then baked until golden and bubbling.

The restaurant 's menu offered a variety of au gratin dishes, including cauliflower au gratin and zucchini au gratin, each featuring fresh vegetables baked with a cheesy topping.

As a side dish, we ordered the au gratin Brussels sprouts, which were roasted until tender and then topped with a Parmesan breadcrumb mixture and broiled to perfection.