Gratin dauphinois is a traditional dish from the Dauphiné region of south-eastern France, made from thinly sliced potatoes slowly baked in milk and cream with garlic, without any cheese in its classic form. It's valued for its silky, rich texture and the way a long, gentle bake lets the potato starch naturally thicken the cream.
Gratin dauphinois is a traditional dish from the Dauphiné region of south-eastern France, made from thinly sliced potatoes slowly baked in milk and cream with garlic, without any cheese in its classic form. It's valued for its silky, rich texture and the way a long, gentle bake lets the potato starch naturally thicken the cream.
Gratin dauphinois is a traditional dish from the Dauphiné region of south-eastern France, made from thinly sliced potatoes slowly baked in milk and cream with garlic, without any cheese in its classic form. It's valued for its silky, rich texture and the way a long, gentle bake lets the potato starch naturally thicken the cream.
Gratin dauphinois is a traditional dish from the Dauphiné region of south-eastern France, made from thinly sliced potatoes slowly baked in milk and cream with garlic, without any cheese in its classic form. It's valued for its silky, rich texture and the way a long, gentle bake lets the potato starch naturally thicken the cream.
Gratin dauphinois is a traditional dish from the Dauphiné region of south-eastern France, made from thinly sliced potatoes slowly baked in milk and cream with garlic, without any cheese in its classic form. It's valued for its silky, rich texture and the way a long, gentle bake lets the potato starch naturally thicken the cream.
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