Au Gratin is a cooking technique that involves baking food, typically vegetables or potatoes, with a topping of cheese or breadcrumbs. The dish is often finished under a broiler to create a golden, crispy crust. Common ingredients include potatoes, cauliflower, or macaroni, which are layered with cheese and sometimes cream. The term "au gratin" originates from the French word "gratter," meaning "to scrape." This method enhances the flavor and texture of the dish, making it a popular choice in many cuisines. Gratin dishes are often served as side dishes or main courses, showcasing the versatility of this cooking style.