Julia Child’s Gratin Dauphinois


From “Mastering the Art of French Cooking”

Ingredients:

2 pounds starchy potatoes
1/2 clove unpeeled garlic
4 tablespoons butter
1 teaspoon salt
1/8 teaspoon pepper
1 cup (4 ounces) grated Swiss cheese
1 cup boiling milk or cream

Method:

1) Preheat oven to 425F. Peel the potatoes and slice them 1/8 inch thick. Place in cold water. Drain when ready to use.

2) Rub the baking dish with cut garlic. Smear the dish with 1 tablespoon of the butter.

3) Drain the potatoes and dry them in a towel. Spread half of them in the bottom of the dish. Divide over them half the salt, pepper, cheese, and butter.

4) Arrange the remaining potatoes over the first layer and season. Spread on the rest of the cheese and divide the butter over it. Pour on the boiling milk.

5) Set the baking dish in upper third of preheated oven. Bake for 20-30 minutes, until the potatoes are tender, the milk is absorbed, and the top is a golden brown.

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Comments

  1. >I hope this was your dinner tonight! I had planned on making this style of dish this weekend for my brunch with friends. These potatoes if you have never had them, these are delicious.

  2. >my tumbly is rumbly. damnit.

Trackbacks

  1. […] With those facts established, let’s talk about another passion of mine: Julia Child.  I’m slowly trying to master her more famous recipes, and the first one I made was her Gratin Dauphinois. […]

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