Description

Julia Child’s Potatoes Dauphinoise is a creamy, cheesy French potato casserole made with thinly sliced potatoes, milk or cream, and Gruyère cheese. It’s baked until golden and bubbly, with a crisp top and tender, flavorful layers beneath. A classic side dish that’s perfect for holidays, dinner parties, or a cozy family meal.

Ingredients

2 pounds (about 4 medium) russet potatoes, peeled and thinly sliced
1 1/2 cups whole milk
1 cup heavy cream
1 clove garlic, halved
1 1/2 cups grated Gruyère cheese
2 tablespoons unsalted butter, softened
Salt and freshly ground black pepper, to taste
Pinch of nutmeg (optional)

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Instructions

Preheat the oven to 375°F (190°C).
Rub the inside of a baking dish (about 2-quart size) with the cut garlic. Discard garlic or chop and add it to the dish if desired.
Butter the dish generously.
Arrange a layer of sliced potatoes on the bottom. Season lightly with salt, pepper, and a pinch of nutmeg.
Sprinkle some Gruyère cheese over the potatoes.
Repeat layers until all potatoes and cheese are used, finishing with a layer of cheese on top.
In a saucepan, heat the milk and cream just until warm. Pour evenly over the potatoes until they are just covered.
Dot the top with small bits of butter.
Bake uncovered for about 45–60 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.

Let it rest for 10 minutes before serving.

Notes

For a crispier top, you can broil for 2–3 minutes at the end.
If you don’t have Gruyère, try Emmental, Swiss, or even sharp cheddar.
A mandoline helps get even, thin slices for better layering and texture.

Nutrition

Serving Size: 1 portion (1/6 of recipe)
Calories: 370
Sugar: 3g
Sodium: 310mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 30g
Fiber: 3g
Protein: 10g
Cholesterol: 75mg