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Gratin dauphinois is a French dish of sliced potatoes baked in milk or cream, using the gratin technique, from the Dauphiné region in south-eastern France. There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise.[1] It is called potatoes au gratin in American English.

Gratin dauphinois

Gratin dauphinois
Alternative names	pommes de terre dauphinoise potatoes à la dauphinoise gratin de pommes à la dauphinoise dauphinois potatoes
Course	alone or as accompaniment
Place of origin	France
Region or state	Dauphiné
Main ingredients	potatoes, milk and cream
Media: Gratin dauphinois

History

The first mention of the dish is from 12 July 1788. It was served with ortolans at a dinner given by Charles-Henri, Duke of Clermont-Tonnerre and Lieutenant-general of the Dauphiné, for the municipal officials of the town of Gap, now in the département of Hautes-Alpes.[2]

Preparation

Gratin dauphinois is made with thinly sliced raw potatoes, milk or cream, and sometimes Gruyère cheese cooked in a buttered dish rubbed with garlic. The potatoes are peeled and sliced to the thickness of a coin, usually with a mandoline; they are layered in a shallow earthenware or glass baking dish and cooked in a slow oven; the heat is raised for the last 10 minutes of the cooking time.[3][4]

Some purists insist that a gratin dauphinois must not include cheese, which would make it a gratin savoyard.[5] Nonetheless, recipes given by many chefs including Auguste Escoffier, Austin de Croze, Robert Carrier, and Constance Spry call for cheese and eggs.[3][6][7]

It is distinguished from ordinary gratin potatoes by the use of raw rather than boiled potatoes.[8] It is a quite different dish from pommes dauphine.[3]

See also

• List of casserole dishes

References

External links

• (in French) The website of gratin dauphinois

На других языках

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- [en] Gratin dauphinois

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[ru] Гратен дофинуа

Гратен дофинуа (фр. Gratin dauphinois) — французское блюдо из нарезанного картофеля, запечённого в молоке или сливках с использованием техники гратинирования, родом из региона Дофине на юго-востоке Франции. Существует множество вариантов названия блюда, в том числе pommes de terre dauphinoise, potatoes à la dauphinoise и gratin de pommes à la dauphinoise[1]. В американском английском он называется potatoes au gratin.

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