Other vegetables commonly used in gratin dishes include cauliflower, spinach, and butternut squash. These include "tartiflette", a dish of potatoes "au gratin" with reblochon cheese and lardons. "Gratin Languedocien" is made with eggplant and tomato, covered in breadcrumbs and oil, then browned. The Gratin Dauphinois is traditionally made in an old large baking dish rubbed with garlic. It can be eaten alone, in salads, grilled fried or in gratin. A "gratin dish" is a shallow oven-proof container used to prepare gratins and similar dishes. Regular, Buffalo Wing, BBQ & Cheddar, Au Gratin, and All-Dressed. Gratin savoyard is a similar dish found in the adjacent Savoie (Savoy) department. "Sole au gratin" is a sole gratin, often is covered with mushrooms. Cardoon stems are part of Lyonnaise cuisine (e.g. "gratin de cardons"). On February 4, 2008, Mexican Chili and Au Gratin were reintroduced back to Canada. Forcemeats are usually produced from raw meat, except in the case of a "gratin". These binders are generally needed when preparing country-style or "gratin" forcemeats.