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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.
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