Potato Gratin Dauphinois


I made another recipe out of Julia Child’s Mastering the Art of French Cooking. It was pretty easy.

Gratin Dauphinois is sometimes called Scalloped Potatoes or Potatoes Au Gratin. Basically, thinly sliced potatoes baked in a shallow dish with melted cheese and milk.

Can you believe as a child I even liked the gross Scalloped Potatoes out of a box that consisted of dehydrated potato slices and powdered cheese. This homemade dish is miles away. Similar to making your own baked mac ‘n’ cheese. I also had enough for some individual sized portions made in little ramekins.

A Gratin is any dish with a golden brown crusty portion on the top made from breadcrumbs, cheese or butter. In other words yummy. The Dauphinois name comes from the Dauphiné region of France where this dish originated.

Ingredients: potatoes (the boiling kind like a Yukon Gold or “new potatoes” with a thin waxy skin), milk, cheese, salt, pepper and garlic powder

Step 1

Slice Potatoes thinly (a few millimeters). Place in water to keep them from going brown. Dry thoroughly before using.

Step 2: Arrange in a shallow baking dish or casserole dish often called a gratin dish.


Step 3: Layer with grated or finely chopped Swiss cheese like a Gruyere and dabs of butter and seasoning.


Step 4: Heat milk on the stove and then pour into the dish. Then put the dish in the oven to bake.


I had a bit of a fiasco while making this. The milk bubbled up and overflowed all over the oven. Thus causing me to remove the dish, let the oven cool, sponge out all the milk, reheat the oven and continue cooking. Sigh. Next time I’ll place a cookie sheet on the bottom rack to catch any overflow. Also, I guess fill the dish only about half way with the milk.

Potatoes are done when most of the liquid is absorbed into the potato and your cheese and milk have formed some small curd like bits and your top is golden brown. If need be you can broil it for a minute to get the crust right.

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