dauphinoise

Dauphinoise refers to a classic French potato dish originating from the Dauphiné region of southeastern France. The dish is characterized by thinly sliced potatoes baked in milk or cream, often infused with garlic. Unlike potato gratin, traditional dauphinoise does not typically include cheese, though variations incorporating cheese are common in modern interpretations.

The preparation involves layering thinly sliced potatoes, often Yukon Gold or similar waxy varieties, in a greased baking dish. Garlic cloves are usually rubbed onto the dish or infused into the dairy liquid. Milk or cream, sometimes a mixture of both, is poured over the potatoes, seasoned with salt and pepper, and occasionally nutmeg. The dish is then baked in a moderate oven until the potatoes are tender and the liquid has thickened and browned.

The term "dauphinoise" can also refer to other dishes prepared in a similar baked, creamy style, such as vegetable dauphinoise. However, it is most famously associated with the potato preparation. The simplicity of its ingredients allows the natural flavor of the potatoes and the richness of the cream to shine through, making it a popular side dish for a variety of main courses. Its origins are rooted in the rustic cuisine of the Dauphiné Alps.