Au gratin - It’s a French term which roughly translates into ‘with a crust’. The term is used when a dish has been covered with cheese or breadcrumbs and has a browned crust on top. The most common dish that comes to mind is Potato Au Gratin which is sliced potatoes cooked with cream, butter, and herbs, then topped with cheese and breadcrumbs which is quickly broiled until golden and a little crispy.
Croquette - A famous appetizer, croquettes are deep fried balls or little rolls that are made with mashed potato, rice, or cheese, with a filling of meat, cheese, vegetables and such. The mashed potato, rice, or cheese acts as the binder that encases the filling and also forms a golden brown color and crust when deep fried which also helps keep the shape.
Galette - A galette is another French word which refers to a cake or pastry that is round. A galette may be confused with a pie, however a galette is more free in its form and looks more rustic. A pie usually has crimped edges and a very clean look with a layer of pastry on top to enclose the filling. A galette is open and you can see the filling immediately. It can also be savory or sweet. For savory galettes it will contain meat and vegetables, while a sweet one can have anything from chocolate to fruits.
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