Isère Tourism

Dauphinois recipes

For your large and small meals, these Dauphinois recipes look and taste delicious and will delight your guests ... to make and taste without moderation!


Ingredients per person:
- 20 cm square piece of flaky pastry
- ½ mature Saint-Marcellin cheese
- 2 thin slices of smoked bacon
- 1 egg yolk

Slice the Saint-Marcellin cheese in half across the middle.
Wrap it in two slices of smoked bacon.
Place in the centre of a piece of flaky pastry about 20 cm square. Make into a pastie by joining up the corners and pinching the edges. Turn over and brush with egg yolk.
Bake for 20 minutes in the oven pre-set to 230°C.
Serve hot or cold on a bed of salad dressed with walnut oil and garnished with a few Grenoble walnuts.


Gratin dauphinois

Gratin Dauphinois
Ingredients for 4 people:
- 1 kg Bintjes potatoes
- 20 cl single cream
- 60 cl milk
- 50 g butter
- salt, pepper, pinch of Cayenne pepper, 1 clove garlic

Peel and wash the potatoes. Bring the milk to the boil, take off the heat, add the salt, pepper and unpeeled garlic clove and leave to stand for 5 minutes.
Cut the potatoes into 3 millimetre-thick slices (without washing them), lay in a saucepan, pour on the milk, bring to the boil and cook for 5 minutes.
Butter a gratin dish, fill with the potatoes and even them out.
Season the single cream with salt and a pinch of Cayenne pepper and pour over the potatoes. Finish off with the melted butter.


Ravioles du dauphin with walnuts
Ingredients per person:
- 2 or 3 sheets of ravioles
- 100 g walnut kernels
- 2 teaspoons lemon juice
- 4 teaspoons crème fraîche
Place 100 g of walnut kernels in a frying pan and add 2 teaspoons of lemon juice. Add 4 teaspoons of crème fraîche and thicken over a high heat stirring continuously.
Pour into a sauceboat and keep warm.
Poach the ravioles and serve the ravioles and the sauce separately.

Gâteau aux noix

Walnut cake
Ingredients for 6 people:
- 250 g finely ground walnuts
- 125 g butter
- 300 g caster sugar
- 4 eggs
- 2 dessertspoons rum
- 100 g flour  

Beat the butter with the sugar and egg yolks, then add the ground walnuts, the rum and the flour and fold in the stiffly-beaten egg whites.
Pour the mixture into a greased round cake tin and bake in a hot, then moderate oven for 40 minutes.

Glace à la Chartreuse

Chartreuse ice cream
- 8 egg yolks
- 300 g sugar
- 1 litre milk
- crème fraîche
- green Chartreuse
Make a cream by beating the egg yolks, sugar and milk. Add a dessertspoon of crème fraîche and the green Chartreuse.
Chill in the freezer