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Dauphinoise; pommes gratin; gratin dauphinoise

Very thinly-sliced potatoes baked with garlic, milk and cream. Waxy-type potatoes must be used or the potatoes disintegrate.

The dish comes from the Dauphine region of northern Provence, and authentic versions shouldn't include the often-found eggs, cheese or nutmeg. For a recipe see our Gourmet Britain Recipe section.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Classes take place in the beautiful Charente region of France & can be combined with a holiday, they are suitable for beginners upwards. Especially for those hoping to open their own restaurant. Small classes.

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pommes dauphinoise
pommes dauphinoise