|Course||alone or as accompaniment|
|Place of origin||France|
|Region or state||Dauphiné|
|Main ingredients||potatoes, milk and cream|
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. It is called potatoes au gratin in American English.
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.
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.
Some purists insist that a gratin dauphinois must not include cheese, which would make it a gratin savoyard. Nonetheless, recipes given by many chefs including Auguste Escoffier, Austin de Croze, Robert Carrier, and Constance Spry call for cheese and eggs.
- 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. pp. 251–2.
- Elizabeth Luard (1986) European Peasant Cookery London: Corgi. p. 337.
- Peter Graham, Classic Cheese Cookery, 2008, ISBN 1909808857, s.v. Gratin 'Dauphinois'"
- 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.
- (in French) The website of gratin dauphinois