Gratin dauphinois

Not to be confused with Pommes dauphine.

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.

Gratin dauphinois

Gratin dauphinois
Alternative names	pommes de terre dauphinoise potatoes à la dauphinoise gratin de pommes à la dauphinoise dauphinois potatoes
Type	Gratin
Course	Alone or as accompaniment
Place of origin	France
Region or state	Dauphiné
Main ingredients	Potatoes, 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]: 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

• List of casserole dishes

References

1. Prosper Montagné (1977). New Larousse Gastronomique. London; New York; Sydney; Toronto: Hamlyn. ISBN 060036545X.
2. Claude Muller (2001). Les mystères du Dauphiné (in French). Clermont-Ferrand: Éditions de Borée. ISBN 9782844940865.
3. Elizabeth David (1964 [1960]). French Provincial Cooking. Harmondsworth: Penguin Books.
4. Elizabeth Luard (1986). European Peasant Cookery London: Corgi. ISBN 0593010442.
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. ISBN 0330233106.
10. Elvia Firuski, Maurice Firuski (editors) (1952). The Best of Boulestin. London: William Heinemann.