Scalloped potatoes with heavy cream and cheese (Gratin Jurassien) from Mastering the Art of French Cooking, Volume One (page 524) 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

  • peaceoutdesign on December 31, 2025

    Very good. I steeped the cream in fresh thyme.

  • Shannoncooks17 on September 07, 2020

    This was really good! I think you don't need to have the butter dots there as there is a lot of butter in the cheese and cream and the buttering of the pan. Used Colby mix for the cheese being we didn't have Swiss on hand. I baked for 1 hour and 15 minutes and tried one and the potatoes weren't quite done. Turned temp up to 350 for another 15 minutes and then they were done. Browned nicely too. We will make at least once a year. Rich but delicious!

  • jenmmcd on March 19, 2020

    Very yummy. I used white and yellow cheddar b/c it's what I had on hand, but the basic recipe is one you can get creative with and take in different directions. Instead of boiling the milk, I just added the milk/cream, covered with foil, and baked for 45 mins. Removed foil for another 15 mins.

  • pistachiopeas on October 13, 2015

    perfect, easy recipe. stupendous, in fact.

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