Gratin Dauphinois (Scalloped Potatoes with Cheese)
In this adaptation of Julia Child’s original scalloped potato recipe, there’s no fussy sauce to make; just layer thinly sliced potatoes and cheese, drizzle with hot milk and bake. Use any kind of sharp cheese and milk you have on hand—it’s a no-fail (Relish).
Servings: 6
Ingredients
- 3 tablespoons melted butter divided
- 6 peeled russet potatoes about 2 pounds, cut into 1/8-inch slices
- 1 clove garlic minced
- 3/4 cup 3 ounces shredded Gruyère or Swiss cheese
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup 2% low-fat milk heated
Instructions
- Preheat oven to 425F. Spread an 11x7-inch baking dish or gratin dish with 1 tablespoon of the butter.
- Arrange half the potatoes in dish, sprinkle with half the garlic, drizzle with half the remaining butter, half the cheese, and half the salt and pepper. Repeat layers. Pour hot milk over potatoes.
- Bake 40 minutes or until potatoes are tender, milk is absorbed and top is browned.
Notes
To slice potatoes, use the slicing blade of a box grater.
Recipe By: Julia Child
Serving Size: 6
Serving Size: 6