The “real” gratin à la dauphinoise or gratin dauphinois (that of the “country of the four mountains”: Lans-en-Vercors, Villard-de-Lans, Autrans and Sassenage) does not contain cheese, milk or eggs, but only yellow-fleshed potatoes cut into “taillons” (slices) and fresh cream, in a gratin dish rubbed with garlic and be...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.