Gratin dauphinois

Gratin dauphinois is a traditional French dish originating from the Dauphiné region in south-eastern France. The dish is named after the region and is a popular side dish in French cooking. It is made from thinly sliced and layered potatoes and cream, cooked slowly in a oven.

History

The first mention of gratin dauphinois dates back to 1788, during the dinner given by Charles-Henri, Duke of Clermont-Tonnerre and Lieutenant General of the Dauphiné, for the municipal officials of the town of Gap.

Preparation

The traditional recipe calls for thinly sliced, un-rinsed raw potatoes to be layered in a buttered dish, often rubbed with garlic. The dish is then covered with a mixture of fresh cream, milk, a pinch of salt, and sometimes nutmeg. Some variations of the recipe also include grated cheese, although this is not traditional. The dish is then baked in a moderate oven until the potatoes are tender and the top is golden and crispy.

Variations

There are many variations of gratin dauphinois, including gratin savoyard which includes cheese, and gratin à la dauphinoise, which includes eggs and cheese. However, these are not considered true gratin dauphinois in the Dauphiné region.

See also

• French cuisine
• Dauphiné
• Potato dishes

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