- n. A potato dish baked in milk, cream and cheese. (See also "Gratin dauphinois")
- French dauphinoise, from the Dauphiné area of France, near the Italian border, whence this dish comes. (Wiktionary)
“Monday: dauphinoise potatoes, according to Nick Nairn's quick recipe.”
“Peel the butternut squash, then cut the flesh into thin slices, as you would potatoes if you were making a potato dauphinoise, removing any seeds and fibres as you go.”
“With its classical menu, the auberge has its apprentices spend a good deal of time peeling potatoes for dauphinoise and shucking oysters for bisque.”
“Mains bigger than my head didn't sacrifice quality to quantity: a huge, crisp-skinned chicken breast came with an apricot and almond stuffing and a classy dauphinoise.”
“The richest potato dish of all, and perfect with roast spring lamb At its simplest, gratin dauphinoise is a dish of thinly sliced potatoes baked slowly with cream and the merest hint of garlic.”
“A rib of beef with gratin dauphinoise and green beans.”
“We ate grilled scallops, a butternut squash and quail's egg tart, roast pheasant with celeriac and apple dauphinoise: our glasses were filled again and again with champagne.”
“The only time I've ever enjoyed it was in a dauphinoise, which seemed to mask the flavour sufficiently.”
“Personally I'm not spitting chips, I'm more of a dauphinoise man myself, but that's beside the point.”
“Lamb on black; lamb loin with black pudding mousse, dauphinoise potatoes, Mediterranean vegetables and tomato jus £13.95.”
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