Julia Child's Gratin Dauphinois- Easy Scalloped Potatoes
Updated: Apr 3, 2020
Gratin Dauphinois sounds like a mouthful to say, but it is an amazing mouthful that is for sure. Growing up I'm sure you had scalloped potatoes or potatoes au gratin. This is Julia Child's recipe for just that, potatoes cooked in the oven with cheese and cream that is oh so good! Join me and my follower Trish on my vlog as we take you step by step through Julia's recipe that is an original straight out of the culinary Bible "Mastering The Art of French Cooking". Trust me it's easy. Gratin means to grate of scrape because I promise you will want to scrap up every browned bit of goodness!
2 Pounds, Thinly Sliced Yukon Gold Potatoes (Julia's Recipe calls for Boiling Potatoes)
1 Cup Milk
1 Clove Smashed Garlic
1 Teaspoon Salt
1/8 Teaspoon Pepper
3-4 Tablespoons Butter
1/2 Cup Grated Swiss Cheese
Preheat Oven to 425º F
Slice potatoes 1/8 inch thick and place in a basin of cold water.
Rub the interior of a flame proof oven safe shallow dish with garlic. You can also bring the garlic to boil with the milk if you prefer. Then rub the inside of the dish with 1 Tablespoon of butter.
Bring milk to the boil. Drain potatoes and dry them well. Then, in two layers place the potatoes, pats of butter, cheese, salt and pepper into dish. Then, add the boiling milk carefully.
Place the dish on the stove top on medium heat and allow the milk to begin to bubble. Then,
remove from the stove top to the oven.
Bake in top level of preheated oven for about 25 minutes, until milk is absorbed, potatoes are tender, and top has browned.