Gratin dauphinois
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Gratin dauphinois (Script error: No such module "IPAc-en". Template:Respelling) 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]Template:R/superscript
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]Template:R/superscript
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]Template:R/superscript[4]Template:R/superscript
By tradition, the gratin dauphinois does not include cheese,[5]Template:R/superscript[6]Template:R/superscript which would make it more similar to a gratin savoyard (which does not include cream).[7]Template:R/superscript Recipes given by many chefs – including Auguste Escoffier, Austin de Croze and Constance Spry – call for cheese and eggs;[3]Template:R/superscript[8]Template:R/superscript[9]Template:R/superscript others such as Robert Carrier specify cheese but no egg.[8]Template:R/superscript
The gratin dauphinois is distinguished from ordinary gratin potatoes by the use of raw rather than boiled potatoes.[10]Template:R/superscript It is a quite different dish from pommes dauphine.[3]Template:R/superscript
See also
References
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- ↑ Prosper Montagné (1977). New Larousse Gastronomique. London; New York; Sydney; Toronto: Hamlyn. Template:Isbn.
- ↑ Claude Muller (2001). Les mystères du Dauphiné (in French). Clermont-Ferrand: Éditions de Borée. Template:ISBN.
- ↑ a b c Elizabeth David (1964 [1960]). French Provincial Cooking. Harmondsworth: Penguin Books.
- ↑ Elizabeth Luard (1986). European Peasant Cookery London: Corgi. Template:Isbn.
- ↑ Alan Davidson (1999). The Oxford Companion to Food. Oxford: Oxford University Press. Template:Isbn.
- ↑ John Ayto (1993). The Diner's Dictionary: Food and Drink from A to Z. Oxford: Oxford University Press. Template:Isbn.
- ↑ Peter Graham (2008 [1988]). Classic Cheese Cookery. Harmonsworth, Middlesex: Penguin Books. Template:Isbn.
- ↑ 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. Template:Isbn.
- ↑ Elvia Firuski, Maurice Firuski (editors) (1952). The Best of Boulestin. London: William Heinemann.
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