Dish · french
Gratin Dauphinois
Thinly sliced potatoes baked slowly in cream and garlic until tender, set into layers with a browned top. The traditional version skips cheese, despite how often gruyere gets added today.
Where it comes from
The dish takes its name from the Dauphine region in southeastern France, where a version without cheese appears in eighteenth-century cookery. Cheese-topped versions spread later, largely outside the region itself.
What cooks argue about
The core argument is whether cheese belongs in it at all: Dauphine purists bake potatoes in cream and garlic alone, while most recipes elsewhere add grated gruyere between the layers or on top.
Versions
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What goes in it
Each one opens everything else made with it.
heavy cream
garlic
gruyere