Gratin dauphinois (/ˈɡræt.æ̃ˌdoʊ.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 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
^ 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.
April 25, 2024
gratin, dauphinois, confused, with, pommes, dauphine, ɑː, grat, nwah, french, gratin, sliced, potatoes, baked, cream, from, dauphiné, region, south, eastern, france, there, many, variants, name, dish, including, pommes, terre, dauphinoise, potatoes, dauphinois. Not to be confused with Pommes dauphine Gratin dauphinois ˈ ɡ r ae t ae ˌ d oʊ f ɪ ˈ n w ɑː GRAT a doh fi NWAH is a French gratin of sliced raw potatoes baked in cream from the Dauphine region in south eastern France There are many variants of the name of the dish including pommes de terre dauphinoise potatoes a la dauphinoise and gratin de pommes a 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 dauphinoisGratin dauphinoisAlternative namespommes de terre dauphinoisepotatoes a la dauphinoisegratin de pommes a la dauphinoisedauphinois potatoesTypeGratinCourseAlone or as accompanimentPlace of originFranceRegion or stateDauphineMain ingredientsPotatoes cream Media Gratin dauphinois Contents 1 History 2 Preparation 3 See also 4 ReferencesHistory 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 Dauphine for the municipal officials of the town of Gap now in the departement 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 editList of casserole dishesReferences edit Prosper Montagne 1977 New Larousse Gastronomique London New York Sydney Toronto Hamlyn ISBN 0 600 36545 X Claude Muller 2001 Les mysteres du Dauphine in French Clermont Ferrand Editions de Boree ISBN 978 2 84494 086 5 a b c Elizabeth David 1964 1960 French Provincial Cooking Harmondsworth Penguin Books Elizabeth Luard 1986 European Peasant Cookery London Corgi 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 Elvia Firuski Maurice Firuski editors 1952 The Best of Boulestin London William Heinemann Retrieved from https en wikipedia org w index php title Gratin dauphinois amp oldid 1215132247, wikipedia, wiki, book, books, library,
