Gratin dauphinois
 Gratin dauphinois | |
| Alternative names |
|
|---|---|
| Type | Gratin |
| Course | Alone or as accompaniment |
| Place of origin | France |
| Region or state | Dauphiné |
| Main ingredients | Potatoes, cream |
Gratin dauphinois(/ˈɡræt.æ̃ˌdoʊ.fɪˈnwɑː/GRAT-a doh-fi-NWAH) is a Frenchgratinof sliced raw potatoes baked incream,from theDauphinéregion in south-eastern France. There are many variants of the name of the dish, includingpommes de terre dauphinoise,potatoes à la dauphinoiseandgratin de pommes à la dauphinoise.[1]: 725 It is distinguished from ordinarygratin potatoes(potatoes au gratin) by the use of raw rather than boiled potatoes. It is a quite different dish frompommes dauphine.
History[edit]
The first mention of the dish is from 12 July 1788. It was served withortolansat a dinner given by Charles-Henri,Duke of Clermont-TonnerreandLieutenant-generalof theDauphiné,for the municipal officials of the town ofGap,now in thedépartementofHautes-Alpes.[2]: 242
Preparation[edit]
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 amandoline;they are layered in a shallowearthenwareor 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 agratin savoyard(which does not include cream).[7]: 263 Recipes given by many chefs – includingAuguste Escoffier,Austin de CrozeandConstance Spry– call for cheese and eggs;[3]: 251 [8]: 725 [9]: 207 others such asRobert Carrierspecify cheese but no egg.[8]: 211
The gratin dauphinois is distinguished from ordinarygratin potatoesby the use of raw rather than boiled potatoes.[10]: 249 It is a quite different dish frompommes dauphine.[3]: 251
See also[edit]
References[edit]
- ^Prosper Montagné (1977).New Larousse Gastronomique.London; New York; Sydney: Toronto: Hamlyn.ISBN0 600 36545 X.
- ^Claude Muller (2001).Les mystères du Dauphiné(in French). Clermont-Ferrand: Éditions de Borée.ISBN978-2-84494-086-5.
- ^abcElizabeth David (1964 [1960]).French Provincial Cooking.Harmondsworth: Penguin Books.
- ^Elizabeth Luard (1986).European Peasant CookeryLondon: Corgi.
- ^Alan Davidson (1999).The Oxford Companion to Food.Oxford: Oxford University Press.ISBN9780192115799.
- ^John Ayto (1993).The Diner's Dictionary: Food and Drink from A to Z.Oxford: Oxford University Press.ISBN9780198661931.
- ^Peter Graham(2008 [1988]).Classic Cheese Cookery.Harmonsworth, Middlesex: Penguin Books.ISBN9780140467505.
- ^abRobert Carrier (1963).Great Dishes of the World.London: Nelson.
- ^Constance Spry; Rosemary Hume (1979 [1956]).The Constance Spry Cookery Book.London: Pan Books.
- ^Elvia Firuski; Maurice Firuski (editors) (1952).The Best of Boulestin.London: William Heinemann.