dauphinois

Dauphinois is a French culinary term describing dishes associated with the Dauphiné region in southeastern France. In practice, it most commonly refers to gratin dauphinois, a potato gratin baked in cream with garlic.

Origin and usage: The Dauphiné region lent its name to this style of cooking. Gratin dauphinois is a traditional provincial dish that became widely known in French cuisine in the 19th and 20th centuries, and it remains a staple on many menus and home tables.

Preparation: The classic version uses thinly sliced potatoes layered in a buttered dish with crushed garlic and covered with cream or milk. The dish is seasoned with salt and pepper, and sometimes nutmeg. It is baked slowly until the potatoes are tender and the top is lightly browned. Traditional recipes are made without cheese; some modern variants add grated cheese on top.

Variations and notes: Variants may differ in whether the potatoes are pre-cooked or used raw, and whether the dish is dairy-only or includes cheese or a breadcrumb topping. The term dauphinois can also describe other dishes prepared in a similar style, but gratin dauphinois remains the most recognized use.

See also: Pommes dauphine, which is a different potato preparation, and the historical province of Dauphiné.