Gratin dauphinois
 Gratin dauphinois | |
| Alternative names |
|
|---|---|
| Course | alone or as accompaniment |
| Place of origin | France |
| Region or state | Dauphiné |
| Serving temperature | hot |
| Main ingredients | potatoes, crème fraîche |
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.[1]
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]
Preparation
The gratin dauphinois is made with raw 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 (300°F), for more than an hour; the heat is raised for the last 10 minutes of the cooking time.[3][4]
Recipes given by many authorities including Auguste Escoffier and Austin de Croze call for the addition of cheese and eggs to the dish;[3] Robert Carrier and Constance Spry give recipes including these additions.[5][6]
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.[7] It is a quite different dish from pommes dauphine.[3]
See also
References
- ^ 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.
- ^ a b c Elizabeth David (1964 [1960]) 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 [1956]) 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.