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Gratin dauphinois is made with thinly sliced raw potatoes and cream, cooked in a buttered dish rubbed with garlic; cheese is sometimes added. The potatoes are peeled and sliced to the thickness of a coin, usually with a mandoline; they are layered in a shallow earthenware or glass baking dish and cooked in a slow oven; the heat is raised for the last 10 minutes of the cooking time.
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Ravioles du Dauphiné (English: "Dauphiné ravioli"), also known as Ravioles de Romans [1] ("Ravioli of Romans"), are a French regional speciality , similar to a very tiny ravioli and consisting of two layers of pasta made out of soft wheat flour, eggs and water, surrounding a filling of Comté or French Emmental cheese, faisselle made of cow's milk, butter and parsley.
Pommes dauphine, sometimes called dauphine potatoes, [1] are crisp potato puffs made by mixing mashed potatoes with savoury choux pastry, forming the mixture into quenelle shapes or rounds that are deep-fried at 170 to 180 °C (338 to 356 °F).
Dauphine is the female form of the particular French feudal (comital or princely) title of Dauphin (also Anglicized as Dolphin), applied to the wife of a Dauphin (usually in the sense of heir to the French royal throne). Dauphine of France; Dauphin de Viennois; Dauphine of Auvergne; Dauphine may also refer to:
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Maria Anna Christine Victoria of Bavaria (French: Marie Anne Victoire; 28 November 1660 – 20 April 1690) was Dauphine of France by marriage to Louis, Grand Dauphin, son and heir of Louis XIV. She was known as la Grande Dauphine. The Dauphine was regarded a "pathetic" figure at the court of France, isolated and unappreciated due to the ...
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