Julia Child’s au gratin potatoes are so tender and delectable that each bite will just melt in your mouth. Otherwise known as Gratin Jurassien (basically scalloped potatoes with heavy cream and cheese), this is Julia Child’s recipe for a potato dish so delicious and mouth-watering you will absolutely want to try it. It’s hard to describe how wonderful this is, and it’s such a perfect side dish to any meal.
The term “gratin” simply means creating a browned crust on the top of a dish using cheese, bread crumbs, dotting with butter, etc. Many people assume that gratin just means cheese, but it’s really just a cooking term used in French cuisine.
You will never hear of the Julia Child’s Diet Plan. But there is a reason why each of the ingredients in her recipes should be used without fat free substitutions – the taste is magnificent.
Julia Child’s Au Gratin Potato Recipe
Ingredients for making Julia Child’s Au Gratin Potatoes:
- 4 tablespoons butter
- 6 – 7 cups potatoes, sliced very thinly
- 1 tsp. salt
- 1/8 tsp. pepper
- 1 cup Swiss cheese, grated
- 1 ¼ cups whipping cream
Directions for making Julia Child’s Au Gratin Potatoes:
Preheat the oven to 300 degrees. Butter the bottom and sides of a shallow baking dish that can be placed on a burner as well as in the oven.
Arrange the layers of potatoes in the prepared dish, seasoning each layer with salt, pepper, cheese, and dots of the butter. End with a sprinkling of the cheese and butter dots.
Pour the cream evenly over the top of the potatoes. Over medium-low heat, bring the potatoes slowly almost to a simmer on top of the stove. Then place the dish in the middle of the oven and bake uncovered for 1 – 1 ½ hours.
The gratin is done when the potatoes are tender and have absorbed the cream, and the top is lightly browned.
(from Mastering the Art of French Cooking, Julia Child, Louisette Bertholle, and Simone Beck)
Other delicious potato recipes:
Best cheesy potatoes ever – this cheese sauce is extraordinary!
Baked potatoes with cheese – a delicious and easy recipe
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