Wednesday, January 30, 2013

Gratin Dauphinois

Tonight on my French food menu, is Gratin Dauphinois. I have no idea how to pronounce this, so I shortened it to G-Dauph. But that reminded me of Gandalf. So, it's Gandalf now. 

Gratin Dauphinois is the Frenchified version of scalloped potatoes that can be traced back to peasant households. No cheese (what!) in this dish though, as cheese was practically a form of currency in the 17th century in many regions in France. This hot commodity was too expensive to cook with.  Therefore I'm glad I am not a part of that life. Give me cheese, or give me death.

French farmers would milk their cows in two rounds. Round 1: rich, creamy cream. Round 2: milk.  The cream was experimented with, resulting in awesome things like Gratin Dauphinois which got its name from originating in the Dauphiné region of France. The ingredients are simple: potatoes, cream, butter, garlic, and some salt and pepper. 

A gratin originally referred to the crust left behind in a pan after baking, which was scraped off and eaten as a bonus by the chef. It is now known as a dish that has some crusty anything on it. Normally century-old recipes are bland with their lack of ingredients, but these were, 'don't talk to me I'm eating so shut up while I focus on nothing except how amazing these are, I said shut up' good.

I got the recipe here

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