Gratin dauphinois: Difference between revisions
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'''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'''.<ref name=larousse/> |
'''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'''.<ref name=larousse/> It is called ''potatoes au gratin'' in American English. |
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==History== |
==History== |
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Revision as of 00:56, 30 April 2021
 Gratin dauphinois | |
| Alternative names |
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| 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.[1] It is called potatoes au gratin in American English.
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
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
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.
- ^ 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 [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.
External links
- (in French) The website of gratin dauphinois