Gratin dauphinois

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  It is distinguished from ordinary gratin potatoes (potatoes au gratin) by the use of raw rather than boiled potatoes. It is a quite different dish from pommes dauphine.

Not to be confused with Pommes dauphine.

Gratin dauphinois
Gratin dauphinois
Alternative names
  • pommes de terre dauphinoise
  • potatoes à la dauphinoise
  • gratin de pommes à la dauphinoise
  • dauphinois potatoes
Typegratin
Coursealone or as accompaniment
Place of originFrance
Region or stateDauphiné
Main ingredientspotatoes, cream

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. 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 

See also

References
  1. Prosper Montagné (1977). New Larousse Gastronomique. London; New York; Sydney: Toronto: Hamlyn. ISBN 0 600 36545 X.
  2. Claude Muller (2001). Les mystères du Dauphiné (in French). Clermont-Ferrand: Éditions de Borée. ISBN 978-2-84494-086-5.
  3. Elizabeth David (1964 [1960]). French Provincial Cooking. Harmondsworth: Penguin Books.
  4. Elizabeth Luard (1986). European Peasant Cookery London: Corgi.
  5. Alan Davidson (1999). The Oxford Companion to Food. Oxford: Oxford University Press. ISBN 9780192115799.
  6. John Ayto (1993). The Diner's Dictionary: Food and Drink from A to Z. Oxford: Oxford University Press. ISBN 9780198661931.
  7. Peter Graham (2008 [1988]). Classic Cheese Cookery. Harmonsworth, Middlesex: Penguin Books. ISBN 9780140467505.
  8. Robert Carrier (1963). Great Dishes of the World. London: Nelson.
  9. Constance Spry; Rosemary Hume (1979 [1956]). The Constance Spry Cookery Book. London: Pan Books.
  10. Elvia Firuski; Maurice Firuski (editors) (1952). The Best of Boulestin. London: William Heinemann.
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