Gratin Dauphinois

Servings: 6


2 pounds white boiling potatoes

˝ clove unpeeled garlic

4 tablespoons butter

1 teaspoon salt

1/8 teaspoon pepper

4 ounces grated Swiss cheese (emmenthaler and Jarlsburg work well, too)

1 cup boiling milk


Preheat oven to 425 F. Rub a 10-by-2-inch baking dish with the cut garlic and 1 tablespoon of the butter.

Peel the potatoes and slice them 1/8-inch thick (the slicing blade of a food processor makes short work of this). Rinse in cold water and dry them in a towel.

Spread half in the bottom of the dish. Divide over them half the salt, pepper, cheese and butter. Arrange the remaining potatoes over the bottom layer and spread the rest of the salt, pepper, butter and cheese over them.

Pour in the boiling milk and set the baking dish on low heat on the stove until the milk returns to a simmer. Place in the upper third of the hot oven and bake for 20-30 minutes, until the potatoes are tender, the milk is absorbed and the cheese is nicely browned.

Recipe from Julia Child’s Mastering the Art of French Cooking.