Gratin dauphinois is a potato dish named after the Dauphiné region of France, where it is a specialty. Typical ingredients are thinly sliced and layered potatoes, milk (or cream, or crème fraîche, or a mixture), cheese, garlic, salt and pepper. Eggs may be mixed with the milk or cream.

Gratin savoyard is a variation from the neighbouring Savoy region. Instead of milk, cream or eggs, it comprises alternate layers of sliced potatoes and Beaufort cheese with pieces of butter, and bouillon poured over before baking.^[1]

The dish is also known as scalloped potatoes in North America, as pommes de terre au gratin in French-speaking Canada, and as potato bake in Australia.

• Gratin
• Lyonnaise potatoes