description Gratin Dauphinois Overview
Gratin dauphinois is a French potato dish associated with the historic Dauphiné region in southeastern France. It consists of thinly sliced raw potatoes baked slowly with cream or milk, often with garlic, until the potatoes become tender and the surface browns. Traditional formulations do not depend on cheese or eggs, which distinguishes the dish from several other French potato gratins that use grated cheese or a bound custard.
help Gratin Dauphinois FAQ
What is the difference between Gratin Dauphinois and potato gratin?
Traditional Gratin Dauphinois is strictly distinguished by its lack of cheese; it relies only on sliced potatoes, cream, and garlic. Many American potato gratin recipes add heavy cheese, which classical French recipes for this specific dish do not use.
What region of France does Gratin Dauphinois come from?
The dish originates from the historical Dauphiné region in southeastern France. It has been a staple of French provincial cooking since it was formally codified in the late 19th century.
What type of potatoes are best for making Gratin Dauphinois?
Starchy potatoes like Russets or Yukon Golds are highly recommended because they break down slightly and absorb the cream effectively. This creates the thick, velvety texture that is essential to the dish.
Do you put eggs in a traditional Gratin Dauphinois?
While the oldest traditional recipes from the Dauphiné region use just cream and potatoes, many modern variations mix egg into the cream. The egg helps the gratin set firmly and provides a rich, custard-like consistency.
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