Julia Child's Dauphinoise Potatoes
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! Julia Child's Dauphinoise Potatoes are like potatoes au gratin taken to the next level: the tender potatoes, the creamy, buttery, rich sauce, the smoky, melty cheese—all of it is as hearty, nurturing, savory, and delicious as you can imagine. When Julia Child's Dauphinoise Potatoes are on the table, mashed potatoes pale in comparison. Your weekly dinner should take a tasty visit to the French countryside!
Servings: 8
Ingredients
- 1½ cups full-fat cream
- 2 cloves garlic minced
- 2 tablespoons unsalted butter melted
- 2½ pounds starchy potatoes such as Russet, peeled and sliced to ⅛-inch thickness
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2¼ cups Gruyere cheese or mozzarella cheese freshly grated
- 2 teaspoons thyme leaves optional, plus more for topping
Instructions
- Preheat the oven to 350℉
- In a bowl, combine the cream, the garlic, and the butter.
- Layer ⅓ of the potato slices in a 9x13-inch baking dish.
- Pour ⅓ of the cream mixture over the potato slices in the baking dish.
- Sprinkle the cream layer with ⅓ of the salt, ⅓ of the pepper, and ⅓ of the thyme.
- Sprinkle with ¾ cup of the cheese.
- Repeat the layers twice, but do not add the final layer of cheese yet.
- Cover the baking dish with foil or a lid and bake until the potatoes in the middle are soft, about 1 hour 15 minutes.
- Remove the foil or lid and top with the remaining cheese.
- Bake until the cheese is golden and bubbly, about 10-15 minutes.
- Let stand for 5 minutes.
- Sprinkle with the thyme and serve.