| TIAN | A light gratin (4) |
| BAKE | Batch of biscuits, bread, cakes or pies prepared at one time; or, a general word for an oven-cooked mixture of ingredients in the form of a gratin, lasagne or a tian e.g. (4) |
| GOLD | Au gratin Only starter that's stale (4) |
| SATE | Gratin fully, slake (4) |
| GRILL | From "hurdle", a grate or gridiron; an element in a cooker that radiates heat downwards onto cheese, fish, gratin, meat etc; or, a dish of broiled food (5) |
| TOPPING | An old-fashioned way of saying "ripping" or "splendid"; the opposite of "tailing" when prepping vegetables; or, a layer of breadcrumbs, cheese, crumble or dough upon a gratin, pizza, rhubarb pudding o |
| RATING | Bake gratin for a number of stars (6) |
| GRANITA | Bake a gratin for Italian dessert (7) |
| ONIONSOUP | Dish in a bowl often served au gratin |
| CHEESE | Food eaten in almost all cuisines, used to make dishes including cannelloni, fondue, gratin, Welsh rarebit or served as part of a ploughman's lunch (6) |
| BAKINGTRAY | Endless awful gratin consumed in Kerry comes out of the oven (6,4) |
| ENDIVE | Also known as escarole, a Mediterranean leaf vegetable eaten braised, raw in salads or cooked in omelettes or gratin (6) |
| ARTICHOKE | Jerusalem -; tuber of a plant in the sunflower family, eaten as a vegetable in risottos, soups, gratins and warm salads (9) |
| POTATO | Gratin dauphinois ingredient |
| CHEESEDOFF | Au gratin bad? Makes one fed up |
| ROTATING | Alternating with gratin to mix things up |
| INTERROGATION | Grilling gratin with roe on it, surprisingly (13) |
| MANDOLINES | Kitchen utensils with adjustable blades for tasks including cutting courgettes into ribbons, shredding Brussels sprouts, julienning or finely slicing potatoes for gratin (10) |
| COURGETTE | Young marrow used for ratatouille, quiches, fritters, gratin and zoodles (9) |
| GNOCCHI | Gnudi-like Italian dumplings made from semolina, buckwheat flour or potatoes, served with sauce or au gratin (7) |
