Gratin Dauphinois

Dish information

Gratin Dauphinois is a celebrated French potato dish originating from the historical Dauphiné region, now part of the Auvergne-Rhône-Alpes. This classic side dish consists of thinly sliced potatoes, slowly baked in cream or milk, often with garlic, salt, and pepper, forming a rich and utterly comforting gratin. Notably, authentic Gratin Dauphinois traditionally does not include cheese, though many modern recipes and variations have added it over time. The dish's origins can be traced to the 18th century. The earliest recorded mention dates back to July 12, 1788, when it was served as part of a meal offered by the Duc of Clermont-Tonnerre, Lieutenant General of the Dauphiné, to the municipal officials of the city of Gap. Potatoes, once viewed with suspicion in France, had by this time become a staple crop, and the combination with dairy products, readily available in agricultural regions, created a dish of both substance and elegance. What sets Gratin Dauphinois apart is its exquisite texture and flavor, achieved through meticulous preparation. The potatoes, typically waxy varieties, are sliced thinly and arranged in layers, then slowly cooked in the liquid until they are fork-tender and the cream has thickened into a luxurious, unctuous sauce. The top forms a golden-brown crust, a hallmark of a perfectly executed gratin. It embodies the French principle of transforming simple ingredients into something extraordinary through careful technique and patience. Gratin Dauphinois is a versatile accompaniment, often served with roasted meats or poultry, and remains a testament to the rich culinary traditions of rural France, a dish that has comforted and delighted for centuries, and still commands respect on any French table.

Timeline

• 1788

  The first recorded mention of Gratin Dauphinois being served at a dinner for municipal officials in Gap, Dauphiné.

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  1800s

  The dish gains popularity throughout the Dauphiné region and beyond, establishing itself as a classic regional specialty.

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  1900s

  Gratin Dauphinois becomes a widely recognized and beloved part of French national cuisine, often served in bistros and homes.