top of page
Gratin Dauphinois
(Scalloped Potatoes)
Julia Child's
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
​
![potato scalloped.jpg](https://static.wixstatic.com/media/2ae4fc_dcd06773419648e2ad2d0daf09bace05~mv2.jpg/v1/fill/w_338,h_338,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/potato%20scalloped.jpg)
Preheat oven to 425 degrees.
Slice potatoes 1/8 inch thick and drop into a bowl of cold water. Bring milk to a boil in a baking dish with garlic, salt, and pepper. Drain potatoes, add to boiling milk, and distribute the butter over them. Bake in the middle level of a preheated oven for about 25 minutes, until milk is absorbed, potatoes are tender, and the top has browned. (If not served immediately, keep warm, uncovered, adding a bit more milk if potatoes seem dry.)
bottom of page