Scalloped potatoes and carrots with cream (Gratin de pommes de terre Crècy) from Mastering the Art of French Cooking, Volume One (page 525) 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

  • Eat Your Books

    Can substitute green onions for shallots.

  • TheresaH on May 08, 2026

    This is decadent and really good.

  • ashallen on May 04, 2022

    I love scalloped potatoes in general and really liked the addition of carrots in this recipe. Unfortunately I didn't have the stovetop-safe dish called for in this recipe and couldn't fit my ceramic gratin dish in my microwave to bring the contents to a simmer. I ended up baking the dish for an extra hour, keeping it covered with foil for the first hour so it wouldn't dry out as it came up to a simmer. It might not have come out quite as Julia intended (!), but it was still very good. The Cook's Illustrated Cookbook's scalloped potato recipe is still my favorite, though, and works with a variety of cheeses, so I think I'll just transfer this recipe's idea of layering in pre-cooked carrots to that recipe.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.