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Gratin dauphinois

Gratin dauphinois 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.: 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. 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.: 242 

Source: Wikipedia

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