The name gratin dauphinois refers to the Dauphiné region of France, where this method of preparing potatoes is a specialty. The ingredients composing a typical gratin dauphinois are thinly sliced and layered potatoes and cream cooked in a buttered dish rubbed with garlic. Eggs may sometimes be mixed with milk and cream. Gratin savoyard, a variation found in the neighbouring Savoie region, consists of alternating layers of sliced potatoes, Beaufort cheese, and bits of butter, with bouillon as the liquid.
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