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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.
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.
