|alone or as accompaniment|
|Place of origin:|
|Region or state:|
|potatoes, crème fraîche|
|Recipes at Wikibooks:|
|Media at Wikimedia Commons:|
Gratin dauphinois is a traditional regional French dish based on potatoes and crème fraîche, from the historic Dauphiné region in south-east 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.
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.
The gratin dauphinois is made with uncooked potatoes, thinly sliced, and cream, cooked in a buttered dish rubbed with garlic; for 1 kg of potatoes, about 600 ml of cream, 25 g of butter and a clove of garlic are needed. The potatoes are peeled and sliced to the thickness of a coin, preferably with a mandoline; they are layered in a shallow earthenware dish and cooked in a slow oven, at about 150°C, for more than an hour; the heat is raised for the last 10 minutes of the cooking time.
Recipes given by many authorities including Auguste Escoffier and Austin de Croze call for the addition of cheese and eggs to the dish; Robert Carrier and Constance Spry give recipes including these additions.
The dish is distinguished from gratin savoyard by the use of cream, and from ordinary gratin potatoes by the use of raw rather than boiled potatoes. It is a quite different dish from pommes dauphine.
- (French) The website of gratin dauphinois
- Prosper Montagné (1977) New Larousse Gastronomique. London; New York; Sydney: Toronto: Hamlyn. ISBN 0 600 36545 X. p. 725.
- Claude Muller (2001) Les mystères du Dauphiné (in French). Clermont-Ferrand: Éditions de Borée. ISBN 978-2-84494-086-5. p. 242.
- Elizabeth David (1964 ) French Provincial Cooking. Harmondsworth: Penguin Books. p. 251–2.
- Elizabeth Luard (1986) European Peasant Cookery London: Corgi. p. 337.
- Robert Carrier (1963) Great Dishes of the World. London: Nelson. p. 725.
- Constance Spry; Rosemary Hume (1979 ) The Constance Spry Cookery Book. London: Pan Books. p. 207.
- Elvia Firuski; Maurice Firuski (eds.) (1952) The Best of Boulestin. London: William Heinemann. p. 249.