T/F: Gratin is a type of casserole, covered in cheese and baked/broiled.
If, like me, your childhood exposure to 'gratin' comes from Betty Crocker's potatoes au gratin, then you may have guessed that the above statement is true. Actually, gratin simply refers to a covered casserole, which has been baked or broiled. The covering doesn't have to be cheese. It can be bread crumbs or a mixture of bread and cheese or butter/cream.
Two gratins to try:
Raspberry and fig gratin + try with an extra dry (off-dry) bubbly or a late harvest Muscat
Goat cheese gratin + try with a sahara-dry Spanish Cava or slightly funky Pinot Noir