What is dauphin wa..lol!?!
Answers: i am a very good cook and i am really emabarassed i need to ask this,but it's from ducks or something..sorry,i don't know how to spell it either..but you pronounce it doh fin wah..??
I am a former chef from Canada trained in Classical French cuisine, and dauphinoise is a cooking method in the style of the Count du Dauphin a mid 17th century count who was quite a gastronome.
Alot of his dish were prepare by the famous chefs like Careme, and incorporated the products of the Daphine region.
So there is alot of butter, cream, cheese and produce of the region, I used to make pomme dauphiniose, slice whole potatos cooked in heavy cream with a sprinkle of nutmeg and glazed (gratine) with good french emmental cheese.
There are may dishes that are name after him, chicken, fish, desserts and many more. It was typical in old France to name the dishes after the patron of the area, pope or famous person of the time.
Escoffier created several dishes, Peach Melba and Pears Belle Helene after his favorite personalities of the day.
dauphin noir are sliced potatoes with a lovely brie/camembert sauce poured on top then baked in the oven until golden brown. they are DELISH!!
It's sliced tatties baked in a creamy sauce. We usually call them Daphne Tatties. Try looking them up in the veggie bit o' yer cook book. Good luck.
You probably mean "Gratin Dauphinois" it is a popular recipe coming from the French Alps with slice potatoes and melted cheese.
Here is the recipe.
3 cups heavy cream
6 russet potatoes, peeled and cut into 1/8-inch thick slices (with a *mandoline slicer or with a knife)
Salt and freshly ground pepper
1 clove garlic, peeled and halved
1 cup grated Gruyere
2 tablespoons chopped chives, optional
Preheat oven to 375 degrees F.
Bring 2 cups of the heavy cream to a simmer in a medium saucepan. Add the potatoes, salt and pepper and cook for 3 minutes.
Rub the cut side of the garlic clove on the bottom and sides of an 8-inch casserole or baking dish. Add the potatoes and cream and top with the remaining cream and Gruyere cheese. Sprinkle chives over top, if using. Bake on a baking sheet until potatoes are tender and cheese is golden brown and bubbly, about 30 minutes.
Remove from oven and let rest 10 minutes before serving.
* For those who do not know what a mandoline slicer is, this link will show you what it looks like. http://www.nextag.com/mandolin-slicer/se...
it's a potato side dish