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Gratin dauphinois
French potato dish From Wikipedia, the free encyclopedia
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Gratin dauphinois (/ˈɡræt.æ̃ ˌdoʊ.fɪˈnwɑː/ GRAT-a doh-fi-NWAH) is a French gratin of sliced raw potatoes baked in cream, 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]: 725
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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]: 242
Preparation
Gratin dauphinois is made with thinly sliced raw potatoes and cream, cooked in a buttered dish rubbed with garlic; cheese is sometimes added for the Savoyard sister-dish. 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]: 251 [4]: 337
By tradition, the gratin dauphinois does not include cheese,[5]: 350 [6]: 151 which would make it more similar to a gratin savoyard (which does not include cream).[7]: 263 Recipes given by many chefs – including Auguste Escoffier, Austin de Croze and Constance Spry – call for cheese and eggs;[3]: 251 [8]: 725 [9]: 207 others such as Robert Carrier specify cheese but no egg.[8]: 211
The gratin dauphinois is distinguished from ordinary gratin potatoes by the use of raw rather than boiled potatoes.[10]: 249 It is a quite different dish from pommes dauphine.[3]: 251
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See also
References
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