Gratin Dauphinois
The gratin Dauphinois (or potatoes from the Dauphine) is a French dish, of origin from the Dauphine containing potatoes and of fresh Cream. This dish is known in North America like “ with gratin style potatoes ” (the USA and Canada anglophone) or “potatoes with gratin” (French-speaking Canada).
This traditional dish does not have a single receipt. For example, if one uses Fromage (Emmental, Gruyère grater, etc) whereas the original receipt does not contain any, its addition transforms it into Savoyard Gratin.
The potatoes are important. The Charlottes will give a taste very slightly sweetened and soft. Mona LISA are very good also for gratin. The important thing is that the potatoes are yellow and not too firm. They will be washed with the skin, then peeled without being rewashed thereafter.
| Random links: | Funnel separating | Cédric Heymans | Sergei Zholtok | Elisabeth of Hesse-Darmstadt | Jules Chifflet | Poésie_légère |