clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Gratin Dauphinois Scalloped Potatoes

Scalloped Potatoes (Gratin Dauphinois)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


Source: Mastering the Art of French Cooking (Volume 1) by Julia Child, Simone Beck, Louisette Bertholle


  • 2 lbs boiling potatoes (about 67 cups when sliced
  • 1/2 clove unpeeled garlic
  • 4 tablespoons butter
  • 1 teaspooon salt
  • 1/8 teaspoon pepper
  • 1 cup grated Swiss cheese (4 ounces)
  • 1 cup boiling milk
  • in Baking dish that is about 10″ diameter and 2″ deep


  1. Preheat oven to 425 degrees F.
  2. Peel the potatoes and slice them 1/8″ thick. Place in a bowl of cold water. Drain when ready to use.
  3. Rub the baking dish with the cut garlic. Rub the inside of the dish with 1 tablespoon butter. Drain the potatoes and dry them with a towel. Spread half of them in the bottom of the dish. Sprinkle potatoes with half of the pepper, salt, cheese, and butter.
  4. Arrange the remaining potato slices over the first layer, and sprinkle with the remaining salt, pepper, cheese, and butter. Pour the boiling milk over the potatoes.
  5. Set baking dish over heat and when simmering, set in upper third of preheated oven. Bake for 20-30 minutes or until potatoes are tender, milk has been absorbed, and the top is nicely browned.
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
Recipe Card powered byTasty Recipes