Scalloped potatoes with milk, cheese, and a pinch of garlic (Gratin dauphinois) from Mastering the Art of French Cooking, Volume One (page 523) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Bloominanglophile on January 01, 2014

    Julia, my dear Julia, this did not turn out as well as I had hoped. I made this to go with my Christmas dinner of spiral ham, roasted Brussel sprouts and scallion & cheddar drop biscuits. Because I was juggling dinner and greeting my parents from out of town, I should have noted that the potatoes needed a bit longer in the oven--maybe 10-15 minutes? The potatoes were a bit firm and there was a lot of liquid when they were scooped out of the serving dish. I guess that the milk solids coagulate, leaving mainly water behind?!? Or was it because I put my potato slices in water before assembling the dish (I did dry them off quite well)?!? The cheese curdled in rubbery chunks throughout the dish, and even though I did season each layer of potatoes, the dish was a bit bland. Oh well, I hope for better luck with another recipe in the future!

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