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== References ==
== References ==

{{Lacking ISBN|section}}
{{reflist|refs=
{{reflist|refs=


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<ref name=ayto>John Ayto (1993). [https://archive.org/details/dinersdictionary00ayto/page/151/mode/1up ''The Diner's Dictionary: Food and Drink from A to Z'']. Oxford: Oxford University Press. {{isbn|9780198661931}}.</ref>
<ref name=ayto>John Ayto (1993). [https://archive.org/details/dinersdictionary00ayto/page/151/mode/1up ''The Diner's Dictionary: Food and Drink from A to Z'']. Oxford: Oxford University Press. {{isbn|9780198661931}}.</ref>


<ref name=boul>Elvia Firuski; Maurice Firuski (editors) (1952). ''The Best of Boulestin''. London: William Heinemann.</ref>
<ref name=boul>Elvia Firuski, Maurice Firuski (editors) (1952). ''The Best of Boulestin''. London: William Heinemann.</ref>


<ref name=bob>Robert Carrier (1963). ''Great Dishes of the World''. London: Nelson.</ref>
<ref name=bob>Robert Carrier (1963). ''Great Dishes of the World''. London: Nelson.</ref>


<ref name=constance>Constance Spry; Rosemary Hume (1979 [1956]). ''The Constance Spry Cookery Book''. London: Pan Books.</ref>
<ref name=constance>Constance Spry, Rosemary Hume (1979 [1956]). ''The Constance Spry Cookery Book''. London: Pan Books. {{isbn|0330233106}}.</ref>


<ref name=graham>[[Peter John Graham|Peter Graham]] (2008 [1988]). [https://archive.org/details/classiccheesecoo0000grah/page/263/mode/1up ''Classic Cheese Cookery'']. Harmonsworth, Middlesex: Penguin Books. {{isbn|9780140467505}}.</ref>
<ref name=graham>[[Peter John Graham|Peter Graham]] (2008 [1988]). [https://archive.org/details/classiccheesecoo0000grah/page/263/mode/1up ''Classic Cheese Cookery'']. Harmonsworth, Middlesex: Penguin Books. {{isbn|9780140467505}}.</ref>


<ref name=larousse>Prosper Montagné (1977). ''New Larousse Gastronomique''. London; New York; Sydney: Toronto: Hamlyn. {{ISBN|0 600 36545 X}}.</ref>
<ref name=larousse>Prosper Montagné (1977). ''New Larousse Gastronomique''. London; New York; Sydney; Toronto: Hamlyn. {{isbn|060036545X}}.</ref>


<ref name=liz>Elizabeth David (1964 [1960]). ''French Provincial Cooking''. Harmondsworth: Penguin Books.</ref>
<ref name=liz>Elizabeth David (1964 [1960]). ''French Provincial Cooking''. Harmondsworth: Penguin Books.</ref>


<ref name=luard>Elizabeth Luard (1986). ''European Peasant Cookery'' London: Corgi.</ref>
<ref name=luard>Elizabeth Luard (1986). ''European Peasant Cookery'' London: Corgi. {{isbn|0593010442}}.</ref>


<ref name=muller>Claude Muller (2001). ''Les mystères du Dauphiné'' (in French). Clermont-Ferrand: Éditions de Borée. {{ISBN|978-2-84494-086-5}}.</ref>
<ref name=muller>Claude Muller (2001). ''Les mystères du Dauphiné'' (in French). Clermont-Ferrand: Éditions de Borée. {{ISBN|9782844940865}}.</ref>


}}
}}

Revision as of 17:28, 30 October 2024

Not to be confused with Pommes dauphine.

Gratin dauphinois
Gratin dauphinois
Alternative names
  • pommes de terre dauphinoise
  • potatoes à la dauphinoise
  • gratin de pommes à la dauphinoise
  • dauphinois potatoes
TypeGratin
CourseAlone or as accompaniment
Place of originFrance
Region or stateDauphiné
Main ingredientsPotatoes, cream

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.

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]: 242 

Preparation

Gratin 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

References

  1. ^ Prosper Montagné (1977). New Larousse Gastronomique. London; New York; Sydney; Toronto: Hamlyn. ISBN 060036545X.
  2. ^ Claude Muller (2001). Les mystères du Dauphiné (in French). Clermont-Ferrand: Éditions de Borée. ISBN 9782844940865.
  3. ^ a b c Elizabeth David (1964 [1960]). French Provincial Cooking. Harmondsworth: Penguin Books.
  4. ^ Elizabeth Luard (1986). European Peasant Cookery London: Corgi. ISBN 0593010442.
  5. ^ Alan Davidson (1999). The Oxford Companion to Food. Oxford: Oxford University Press. ISBN 9780192115799.
  6. ^ John Ayto (1993). The Diner's Dictionary: Food and Drink from A to Z. Oxford: Oxford University Press. ISBN 9780198661931.
  7. ^ Peter Graham (2008 [1988]). Classic Cheese Cookery. Harmonsworth, Middlesex: Penguin Books. ISBN 9780140467505.
  8. ^ a b Robert Carrier (1963). Great Dishes of the World. London: Nelson.
  9. ^ Constance Spry, Rosemary Hume (1979 [1956]). The Constance Spry Cookery Book. London: Pan Books. ISBN 0330233106.
  10. ^ Elvia Firuski, Maurice Firuski (editors) (1952). The Best of Boulestin. London: William Heinemann.
Quelle: https://en.wikipedia.org/wiki/Special%3ADiff%2F1254367526