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Gratin Dauphinois

Julia Child's Potatoes au Gratin "Dauphinois" 

Author Julia Child

Ingredients

  • 2 lbs. potatoes
  • 1/2 clove unpeeled garlic
  • 4 Tb butter
  • 1 tsp salt
  • 1/8 tsp pepper
  • 1 cup (4 oz.) grated Swiss Gruyere cheese
  • 1 cup boiling milk

Instructions

  1. Preheat oven to 425 degrees.

  2. Peel the potatoes and slice them 1/8 inch thick. Place in a basin of cold water. Drain when ready to use.
  3. Rub the baking dish with the cut garlic. Smear the inside of the dish with 1 tablespoon of the butter.

  4. 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. Arrange the remaining potatoes over the first layer, and season them. Spread on the rest of the cheese and divide the butter over it. 

  5. Pour on the boiling milk. Set baking dish over heat and when simmering, set in upper third of preheated oven.

  6. Bake for 20 to 30 minutes or until potatoes are tender, milk has been absorbed and the top is nicely browned.

Recipe Notes

Make sure potatoes are very dry before adding to baking dish or they will not properly absorb the cheese and flavors.

Julia's Notes: May wait for half an hour, loosely covered, over simmering water. For a longer wait, stop initial cooking just before all milk has evaporated. Set aside uncovered. Shortly before serving, dot with 2 Tb butter, reheat on top of stove, and set in a 425-degree oven for 5 to 10 minutes to finish cooking.