Regional specialties

Gratin dauphinois

Thinly sliced potatoes baked with dairy and garlic until tender.

Say it: grah-TAN doh-fee-NWAH (approximate English pronunciation)

Gratin dauphinois layers potatoes with milk or cream and garlic, producing a soft interior beneath a browned top. It is associated with the Dauphiné around Grenoble. The traditional preparation emphasizes potatoes and dairy rather than a cheese topping. It is often served alongside a main dish, although accompaniments and portion sizes depend on the restaurant.

Names to look for on menus

gratin dauphinois, dauphinois potatoes, potatoes dauphinoise, dauphinoise potatoes

Explore its regional connections: French Alps

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