À la Dauphinoise

A dish termed “À la Dauphinoise” will contain crème fraîche, cheese, and often cheese on top.

It usually also contains garlic, and is baked.

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Other names

French: À la Dauphinoise

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‘The truffle is not a positive aphrodisiac, but it can upon occasion make women tenderer and men more apt to love.’ — Jean-Anthelme Brillat-Savarin (French food writer. 1 April 1755 – 2 February 1826)

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