Gratin dauphinois is a French gratin of sliced raw potatoes baked in cream, from the Dauphine region in south-eastern France. The dish is known under several variant names, including pommes de terre dauphinoise and potatoes a la dauphinoise. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/
Facts
Classification
Dietary Suitability Origin Period, From (Year) Origin Region Connections
In Cuisine
Source Gratin dauphinois (Wikipedia)
Prepared By Technique
Source Gratin dauphinois (Wikipedia)
Uses Ingredient
Source Gratin dauphinois (Wikipedia)
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Sources
1. Gratin dauphinois (Wikidata)
P495 (country of origin): FranceQuote, P495 (country of origin): France
France
2. Gratin dauphinois (Wikipedia)
Introduction
Gratin dauphinois ( GRAT-a doh-fi-NWAH) is a French gratin of sliced raw potatoes baked in cream, from the Dauphiné region in south-eastern France.
- In Cuisine: French Cuisine, Wikipedia category list
Uses Ingredient: Cream, infobox main_ingredient field
Potatoes, cream
Prepared By Technique: Baking, Lead sentence
( GRAT-a doh-fi-NWAH) is a French gratin of sliced raw potatoes baked in cream, from the Dauphiné region in south-eastern France.
View the Source3. Gratin dauphinois (Wikipedia)
Quote
The first mention of the dish is from 12 July 1788.
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