“Au gratin” is a term that, in America, is usually associated with cheese. But the term may refer to any topping of fine fresh or dry bread crumbs or even crushed cornflakes, cracker crumbs, or finely ground nuts on casseroles (see About Casseroles), creamed dishes, stuffed vegetables, or any dish where a browned, crispy upper crust is desired.

Sprinkle over the food in a light but thorough covering:

Unless otherwise directed, bake in a 375°F oven until a crisp, golden brown crust forms. Or preheat the broiler and place the dish 3 inches below the heat. Allow it to brown, checking frequently.

Mix together:

Sprinkle in a light but thorough covering over the food. Scatter over the top:

Unless otherwise directed, bake in a 375°F oven to produce a crisp, golden crust. Or preheat the broiler and place the dish 5 inches below the heat. Allow it to brown, checking frequently.

Combine in a medium bowl:

Sprinkle in a light but thorough covering over the food. Scatter over the top:

Unless otherwise directed, bake in a preheated 350°F oven to produce a crisp, golden crust. Or preheat the broiler and place the dish 5 inches below the heat. Allow it to brown, checking frequently.