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 | |
| Alternative names |
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|---|---|
| Type | Gratin |
| Course | Alone or as accompaniment |
| Place of origin | France |
| Region or state | Dauphiné |
| Main ingredients | Potatoes, cream |
History
editThe 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
editGratin 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
editReferences
edit- ^ Prosper Montagné (1977). New Larousse Gastronomique. London; New York; Sydney; Toronto: Hamlyn. ISBN 060036545X.
- ^ Claude Muller (2001). Les mystères du Dauphiné (in French). Clermont-Ferrand: Éditions de Borée. ISBN 9782844940865.
- ^ a b c Elizabeth David (1964 [1960]). French Provincial Cooking. Harmondsworth: Penguin Books.
- ^ Elizabeth Luard (1986). European Peasant Cookery London: Corgi. ISBN 0593010442.
- ^ Alan Davidson (1999). The Oxford Companion to Food. Oxford: Oxford University Press. ISBN 9780192115799.
- ^ John Ayto (1993). The Diner's Dictionary: Food and Drink from A to Z. Oxford: Oxford University Press. ISBN 9780198661931.
- ^ Peter Graham (2008 [1988]). Classic Cheese Cookery. Harmonsworth, Middlesex: Penguin Books. ISBN 9780140467505.
- ^ a b Robert Carrier (1963). Great Dishes of the World. London: Nelson.
- ^ Constance Spry, Rosemary Hume (1979 [1956]). The Constance Spry Cookery Book. London: Pan Books. ISBN 0330233106.
- ^ Elvia Firuski, Maurice Firuski (editors) (1952). The Best of Boulestin. London: William Heinemann.