1/1 Photo of Gratin Dauphinois - Inspired by Julia Child
This is my take on Julia's classic recipe. I use milk instead of cream and find it to be rich enough, since I am also using butter and cheese. I tend to simplify some of her details and I also use less butter than her recipe calls for.
My Private Note
Units: US | Metric
- 1Preheat oven to 425 degrees F and adjust oven rack to top third of oven.
- 2Rub the baking dish with cut garlic to impart a hint of flavor. (I use a large, shallow corningware dish that I can place both on the stovetop and in the oven.).
- 3Grease the baking dish with a bit of vegetable oil.
- 4Slice the potatoes about 1/8 inch thick and spread half of the slices in the bottom of the dish.
- 5Top with half of the salt, pepper, cheese and dots of butter.
- 6Repeat with the remaining slices and topping.
- 7Pour on the boiling milk. The amount of milk depends on the size of the baking dish and how full of potatoes it is. You just want to almost cover the potatoes with the milk.
- 8Set the baking dish over heat (on the stove is OK if you're using Corningware or the equivalent).
- 9When the milk starts to simmer, transfer the baking dish to the oven.
- 10Bake 20-30 minutes until potatoes are tender, milk has been absorbed, and top is brown.
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Nutritional Facts for Gratin Dauphinois - Inspired by Julia Child
Serving Size: 1 (173 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 224.1
- Calories from Fat 66
- Total Fat 7.3 g
- Saturated Fat 4.6 g
- Cholesterol 25.1 mg
- Sodium 461.1 mg
- Total Carbohydrate 30.3 g
- Dietary Fiber 3.3 g
- Sugars 1.4 g
- Protein 9.9 g