Julia Child’s Gratin Dauphinois

Posted on 22. Feb, 2012 by Marina in Food & Drink

Heard of Julia Child? Seen Julie&Julia? Please believe, this is a good recipe for potato bake. With sneaky tips like rubbing the pan with garlic and Swiss cheese for good measure it might well change the way you feel about the starch component of supper. Or lunch. Or breakfast. Delicious (and taken from Julia Child’s famous Mastering the art of French cooking).
Ingredients (serves 6)

800g starchy potatoes
1/2 clove unpeeled garlic
4 tablespoons butter
1 teaspoon salt
1/8 teaspoon pepper
1 cup grated Swiss cheese
1 cup boiling milk or cream

Method

1. Preheat oven to 220°C. Peel the potatoes and slice them 1cm thick. Place in cold water. Drain when ready to use.

2. Drain the potatoes and dry them in a towel. Rub the baking dish with cut garlic then smear the it with 1 tablespoon of the butter.

3. Spread half of the drained potatoes in the bottom of the dish. Divide over them half the salt, pepper, cheese, and butter.

4. Put some milk on to boil and add the grated garlic. Arrange the remaining potatoes over the first layer and season. Spread on the rest of the cheese and divide the butter over it.

5. Finally, pour over the boiling milk mixture then 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.

Download print-friendly recipe.

Marina is Yuppiechef's community manager and spends her time having ideas, writing copy, recording the happenings around Yuppiechef HQ and scheming up ways to have fun. View more articles by Marina.

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Tags: Featured, french cooking, Recipe