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Recipes with Julia Child: Gratin Dauphinois

photo credit: Shyama Golden

photo credit: Shyama Golden

Gratin Dauphinois (Scalloped Potatoes au Gratin)

“The only time to eat diet food is while you’re waiting for the steak to cook.” – Julia

For 6 people

2 lbs. “boiling” potatoes, peeled

1 cup milk

A 6-cup flameproof baking dish, 2 inches deep

1 small clove mashed garlic

1 tsp salt

1/8 tsp pepper

3 to 4 Tb butter

(Preheat oven to 425 degrees.)

Slice potatoes 1/8 inch thick and drop into a bowl of cold water.  Bring milk to the boil in baking dish with garlic, salt, and pepper.  Drain potatoes, add to boiling milk, and distribute butter over them.  Bake in middle level of preheated oven for about 25 minutes, until milk is absorbed, potatoes are tender, and top has browned.  (If not served immediately, keep warm, uncovered, adding a bit more milk if potatoes seem dry.)

Serve with roasts, steaks, or chops.



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