Gratin Dauphinois
Classic French dish from the Dauphiné region, made with thinly sliced potatoes baked in milk or cream.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Gratin Dauphinois originated in the Dauphiné region of southeastern France. Its first recorded mention was on July 12, 1788, at a dinner offered by Charles-Henri, Duke of Clermont-Tonnerre, Lieutenant General of the Dauphiné, to municipal officers of the town of Gap.
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Gratin Dauphinois is a classic French side dish deeply rooted in regional culinary traditions and often associated with comfort and family meals.
Regional Identity
The dish is strongly associated with the Dauphiné region, reflecting the area's agricultural heritage and the availability of potatoes and dairy products. It is a point of pride for residents of the region.
Family Meal Staple
Gratin Dauphinois is frequently served as a comforting side dish at family gatherings and special occasions. Its simple elegance and rich flavor make it a crowd-pleaser.
Simplicity and Tradition
The traditional recipe calls for only potatoes, cream, garlic, salt, and pepper, emphasizing simplicity and the quality of the ingredients. Deviations from this basic recipe are often debated amongst culinary purists.
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Gratin Dauphinois offers a creamy, rich, and subtly garlicky flavor profile.
The primary flavors are derived from the combination of thinly sliced potatoes cooked in cream and garlic. The cream provides richness and a velvety texture, while the garlic infuses the potatoes with a savory, aromatic depth. The absence of cheese in the traditional recipe allows the natural sweetness of the potatoes to shine through, creating a balanced and comforting dish. Some variations may include nutmeg for a hint of warmth and spice.
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Potato Slicing
The potatoes must be sliced very thinly, ideally using a mandoline, to ensure even cooking and a creamy texture. Aim for slices about 1/8 inch thick.
Cream Choice
While some recipes allow for milk, heavy cream or crème fraîche is preferred for a richer flavor and smoother texture. Using a lower fat content dairy might result in a less luxurious outcome.
Garlic Infusion
Rubbing the dish with garlic before layering the potatoes, or infusing the cream with garlic before adding the potatoes, evenly distributes the garlic flavor. Avoid using too much garlic, as it can overpower the dish.
Cooking Time and Temperature
Bake the gratin at a moderate temperature (around 325°F/160°C) for a longer period to allow the potatoes to cook through completely and the cream to thicken. Monitor closely to prevent burning.
Resting Time
Allow the Gratin Dauphinois to rest for at least 10-15 minutes after baking. This allows the cream to set and the flavors to meld, resulting in a more cohesive and flavorful dish.
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