Dauphinoise potatoes are reputed to have been created as a way to encourage the young Dauphin (the French prince who became King Henri II) to eat his veg. The truth is more prosaic; the dish was actually created in the Dauphiné region of France and consists of thinly-sliced potatoes, mixed with milk, cream or creme fraiche, and cheese, garlic and seasoning.
It's otherwise known as 'gratin dauphinois'; au gratin describes any dish prepared by thinly slicing ingredients, then baking in a creamy sauce.
The French have invented a variety of potato-based dishes; another is Lyonnaise potatoes, from (would you believe it) Lyon; to make par-boil then pan fry thinly-sliced potatoes, and mix with sautéed onions and parsley.
Dauphinoise potatoes recipe
This creamy Dauphinoise is delicious when served with a fillet steak, seared in a hot pan, and grilled tomatoes. For a contrasting texture, make a lightly dressed crisp green salad, too.