{"id":7203,"date":"2025-04-16T18:26:16","date_gmt":"2025-04-16T18:26:16","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=7203"},"modified":"2025-04-21T18:30:16","modified_gmt":"2025-04-21T18:30:16","slug":"julia-childs-dauphinoise-potatoes","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/julia-childs-dauphinoise-potatoes\/","title":{"rendered":"Julia Child’s Dauphinoise Potatoes"},"content":{"rendered":"
<\/div>
\n\t
\"\"<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t
<\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span>
5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Julia Child’s Dauphinoise Potatoes<\/h2>\n
<\/div>\n
Julia Child is credited for bringing the best of French cooking to the United States. Thank goodness she did, because otherwise we all might have missed out on this truly wonderful potato dish! <\/span>
<\/div>Julia Child's Dauphinoise Potatoes<\/em> are like potatoes au gratin taken to the next level: the tender potatoes, the creamy, buttery, rich sauce, the smoky, melty cheese\u2014all of it is as hearty, nurturing, savory, and delicious as you can imagine. When Julia Child's Dauphinoise Potatoes<\/em> are on the table, mashed potatoes pale in comparison. Your weekly dinner should take a tasty visit to the French countryside!<\/span><\/div>\n
<\/div>\n
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 45 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>8<\/span><\/div>\n\n
Author: <\/span>Julia Child<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1\u00bd<\/span> cups<\/span> full-fat cream<\/span><\/li>
  • 2<\/span> cloves<\/span> garlic<\/span> minced<\/span><\/li>
  • 2<\/span> tablespoons<\/span> unsalted butter<\/span> melted<\/span><\/li>
  • 2\u00bd<\/span> pounds<\/span> starchy potatoes<\/span> such as Russet, peeled and sliced to \u215b-inch thickness<\/span><\/li>
  • 1<\/span> teaspoon<\/span> salt<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> pepper<\/span><\/li>
  • 2\u00bc<\/span> cups<\/span> Gruyere cheese or mozzarella cheese<\/span> freshly grated<\/span><\/li>
  • 2<\/span> teaspoons<\/span> thyme leaves<\/span> optional, plus more for topping<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Preheat the oven to 350\u2109<\/span><\/div><\/li>
    • In a bowl, combine the cream, the garlic, and the butter.<\/div><\/li>
    • Layer \u2153 of the potato slices in a 9×13-inch baking dish.<\/span><\/div><\/li>
    • Pour \u2153 of the cream mixture over the potato slices in the baking dish.<\/span><\/div><\/li>
    • Sprinkle the cream layer with \u2153 of the salt, \u2153 of the pepper, and \u2153 of the thyme.<\/span><\/div><\/li>
    • Sprinkle with \u00be cup of the cheese.<\/span><\/div><\/li>
    • Repeat the layers twice, but do not add the final layer of cheese yet.<\/div><\/li>
    • Cover the baking dish with foil or a lid and bake until the potatoes in the middle are soft, about 1 hour 15 minutes.<\/div><\/li>
    • Remove the foil or lid and top with the remaining cheese.<\/div><\/li>
    • Bake until the cheese is golden and bubbly, about 10-15 minutes.<\/div><\/li>
    • Let stand for 5 minutes.<\/div><\/li>
    • Sprinkle with the thyme and serve.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      Bryan’s Notes<\/h5>\nI made this a couple of days ago for my daughter’s Easter Sunday Dinner. All were enthusiastic about it. It was delicious.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":7200,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[618,1598,2506,559,2505,140],"tags":[],"class_list":["post-7203","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked","category-bryans-favorites","category-dinner","category-french","category-lunch","category-side"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2025\/04\/Julia_Child-s_Dauphinoise_Potatoes.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7203","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=7203"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7203\/revisions"}],"predecessor-version":[{"id":7288,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7203\/revisions\/7288"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/7200"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=7203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=7203"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=7203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}