Gratin dauphinois

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Gratin dauphinois
Gratin dauphinois.jpg
Gratin dauphinois
Alternative names
  • pommes de terre dauphinoise
  • potatoes à la dauphinoise
  • gratin de pommes à la dauphinoise
  • dauphinois potatoes
Coursealone or as accompaniment
Place of originFrance
Region or stateDauphiné
Main ingredientspotatoes, 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.[1] 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.[2]


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.[3][4]

Some purists insist that a gratin dauphinois must not include cheese, which would make it a gratin savoyard.[5] Nonetheless, recipes given by many chefs including Auguste Escoffier, Austin de Croze, Robert Carrier, and Constance Spry call for cheese and eggs.[3][6][7]

It is distinguished from ordinary gratin potatoes by the use of raw rather than boiled potatoes.[8] It is a quite different dish from pommes dauphine.[3]

See also[edit]


  1. ^ Prosper Montagné (1977) New Larousse Gastronomique. London; New York; Sydney: Toronto: Hamlyn. ISBN 0 600 36545 X. p. 725.
  2. ^ Claude Muller (2001) Les mystères du Dauphiné (in French). Clermont-Ferrand: Éditions de Borée. ISBN 978-2-84494-086-5. p. 242.
  3. ^ a b c Elizabeth David (1964 [1960]) French Provincial Cooking. Harmondsworth: Penguin Books. pp. 251–2.
  4. ^ Elizabeth Luard (1986) European Peasant Cookery London: Corgi. p. 337.
  5. ^ Peter Graham, Classic Cheese Cookery, 2008, ISBN 1909808857, s.v. Gratin 'Dauphinois'"
  6. ^ Robert Carrier (1963) Great Dishes of the World. London: Nelson. p. 725.
  7. ^ Constance Spry; Rosemary Hume (1979 [1956]) The Constance Spry Cookery Book. London: Pan Books. p. 207.
  8. ^ Elvia Firuski; Maurice Firuski (eds.) (1952) The Best of Boulestin. London: William Heinemann. p. 249.

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