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A term applied to a traditional French potato dish from the Dauphine in Savoy region, near the Italian border. This dish, often referred to as "pommes dauphinoise," contains potatoes that have been peeled and sliced, which are then cooked with heavy cream and seasonings such as herbs, pepper and mustard. Variations of the dish are frequently made, some with fish, such as salmon and broccoli Dauphinoise, or potato and smoked mackerel Dauphinoise.
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