Scalloped potatoes with milk, cheese, and a pinch of garlic (Gratin dauphinois) from Mastering the Art of French Cooking, Volumes I & II by Julia Child and Louisette Bertholle and Simone Beck

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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

  • KarinaFrancis on September 13, 2021

    You can’t go wrong with scalloped potatoes and by taking a few hints from Julia this was perfection. The potatoes are cut super thin so cook relatively quickly there was also not as much liquid as other recipes. This is now my go-to recipe

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