The name gratin dauphinois refers to the Dauphine region of France, where this method of preparing potatoes is a specialty.

The ingredients composing a typical gratin dauphinois are thinly sliced and layered potatoes and cream cooked in a buttered dish rubbed with garlic.
Sometimes cheese is added to this recipe.

Potatoes gratiné is one of the most common of gratins and is known by various names including gratin dauphinois.
In North America, the dish is referred to variously as scalloped potatoes or potatoes au gratin.

It's a perfect dish to serve with your meat.


$ 50.00 a dish

The simple Potatoes au gratin without cream, cheese and garlic : $ 45.00 a dish

Serves 8 to 12