Named for the Dauphiné region of France, these rich and creamy potatoes are reminiscent of scalloped potatoes or potatoes au gratin. Chef Eric Brennan begins by layering thinly-sliced Yukon gold potatoes in a buttered loaf pan, then covers them with Gruyère cheese and nutmeg-scented heavy cream. The result is a perfect slide of creamy, fork-tender potatoes.