One of the mysteries of the English language finally explained.
(of potatoes or other vegetables) sliced and cooked in milk, typically with a topping of cheese.
- ‘The no-nonsense menu includes pan-roast lamb rump with puy lentils and roasted root veg, Nettleden honey-roast duck breast with rosemary dauphinoise potatoes, rhubarb and elderflower crumble.’
- ‘Loch Arthur and Isle of Mull are sublime, and I like to use the latter in a rich version of French dauphinoise potatoes, which are usually layered with gruyère.’
- ‘The next course was poached salmon with herb crust, dauphinoise potatoes and winter vegetables.’
- ‘It was as good as I'd suspected, its rich red-wine sauce adding a depth of flavour that was enhanced by the accompanying creamy dauphinoise potatoes.’
- ‘Mother had the roasted sirloin of beef with gratin dauphinoise, courgettes, sautéed beans and Yorkshire pudding for €48.’
- ‘My venison fillet could have been cut with a butter knife, although the dauphinoise potatoes were a little short on garlic.’
- ‘Potato dauphinois is an easy basic dish that goes with just about anything.’
- ‘On the big day we opted for centre-cut fillet with gratin dauphinois potatoes and a mushroom, bacon and shallot garnish.’
- ‘This boasted a really good gratin dauphinois, broccoli in a creamy béchamel sauce, crisply dry fried potatoes, sweet Vichy-style carrots and crunchy mangetouts.’
- ‘I savoured chicken and noodle soup with Thai flavourings of coconut milk and lemongrass, delicate seabass fillets and soft and squidgy dauphinoise potatoes followed by a Mars Bar ice cream cocktail.’
- ‘In fact, she reckoned that the 8oz fillet steak cooked in a red wine and mushroom sauce and served with parsnip and turnip mash and dauphinoise potatoes was the best she'd ever had.’
- ‘The dauphinoise potatoes were so bland it hurt.’
- ‘Rather than competing, the flavours combined beautifully in a dish that most closely resembled a stewy melange of exceptionally garlicky dauphinoise potatoes and poached monkfish.’
- ‘I went on with a Fricassée de pigeonneau, sauce au porto et au romarin: a pigeon stew in a porto and rosemary sauce, served with a delicious gratin dauphinois (potato gratin).’
- ‘A two-inch cube of gratin dauphinois binds thinly sliced potatoes with heavy cream and butter, and makes an excellent foil for the bold beef.’
- ‘Both were made with top-quality ingredients cooked to perfection, accompanied by nicely al dente vegetables and creamy dauphinoise potatoes.’
- ‘On my first night I had creamy fennel and Pernod soup, followed by a modern take on a traditional French cassoulet, with velvety dauphinoise potatoes on the side.’
- ‘Our mains arrived fairly quickly accompanied by a large dish of fresh cauliflower, carrots and broccoli and a dish of dauphinoise potatoes - we had been offered a choice of mashed, new, chipped or jacket.’
- ‘My grilled lamb cutlets were expertly cooked and neatly complemented by a mustard herb crust, but the dauphinoise potatoes tasted strangely synthetic and were free of either cheese or cream.’
- ‘The beautifully cooked fillet was decorated with a crispy horseradish crust, but it was the combination of creamy parsnip dauphinoise and roasted vegetables that really got the juices flowing.’
French, ‘from the province of Dauphiné’.
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