The potato gratin.
The potato gratin.
On July 12, 1788, the municipal officers of the city of Gap tasted a hitherto unknown dish offered by the lieutenant general of Dauphiné: potatoes à la dauphinoise.
Cut into slices, the potatoes are baked with garlic and fresh cream or milk, releasing a deliciously tender taste.
A variant exists by replacing the cream with broth and adding bay leaves.
If this dish is quite substantial, it is often served as an accompaniment, with red meat for example. But everyone can give free rein to their imagination, and it can just as well accompany poultry.
