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JULIA CHILD'S POTATO DAUPHINOIS GRATIN Recipe

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This recipe for JULIA CHILD'S POTATO DAUPHINOIS GRATIN is from MORE OF PENNY'S PICKS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds russet potatoes
1/2 clove unpeeled garlic
4 tablespoons butter, chopped into small cubes
1 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups grated gruyere cheese (or cheddar)
1 1/2 cups cream
Thyme
Directions:
Directions:
Preheat oven to 350º.

Rub a baking dish (8" or 9") with the cut garlic, then smear with 1 tablespoon butter.

Peel the potatoes, and slice 1/8" thick.

Spread 1/3 of the potatoes in the dish, then scatter over 1/3 of the cream, salt, pepper, cheese, thyme, and butter.

Repeat for the second and third layers, finishing with the cheese.

Cover with lid or foil, and bake for 1 or 1 1/4 hours (until the potatoes are soft). Remove the lid or foil, and bake for another 10 minutes until the top is bubbly and golden. Rest for 10 minutes before serving.

 

 

 

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