Julia Child’s Gratin Dauphinois Recipe
Ingredients
Ingredients (Serves 6):
- 2 pounds starchy potatoes (Russet, Maris Piper, or King Edward)
- 1/2 clove unpeeled garlic
- 4 tablespoons unsalted butter
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup (4 ounces) grated Swiss or Gruyère cheese (optional)
- 1 cup boiling milk or heavy cream
Instructions
Prepare the Potatoes
- Preheat your oven to 425°F (220°C). Peel the potatoes and slice them thinly, about 1/8 inch thick. Place the slices in cold water to prevent discoloration. Drain and pat dry with a towel before use.
Prepare the Baking Dish
- Cut the garlic clove in half and rub the cut side all over the inside of a baking dish. Smear the dish with 1 tablespoon of butter to prevent sticking and add flavor.
Layer the Potatoes
- Arrange half of the potato slices in the dish. Sprinkle half of the salt, pepper, and grated cheese (if using) over the layer. Dot with 1 tablespoon of butter. Repeat with the remaining potatoes, seasonings, cheese, and butter.
Add the Cream
- Pour the boiling milk or cream evenly over the layered potatoes. The liquid should just reach the top layer but not submerge it completely.
Bake the Gratin
- Place the dish in the upper third of the preheated oven. Bake for 20–30 minutes, or until the potatoes are tender, the milk is absorbed, and the top is golden brown
Rest and Serve
- Allow the gratin to cool for a few minutes before serving. This helps the layers set and makes it easier to portion.