Imen Dridi Julia Child Potatoes Dauphinoise is made with full-fat cream, minced garlic, melted unsalted butter, starchy potatoes, salt, pepper, and Gruyere or mozzarella cheese. This creamy dish takes about 1 hour and 35 minutes to bake and serves 8 people
More Julia Child Recipe:
- Julia Childs Mushroom Soup
- Julia Child Stuffed Mushrooms
- Julia Child Chicken With 40 Cloves Of Garlic
🧡 Why You’ll Love This Potatoes Dauphinoise Recipe:
- Creamy Layers: Delight in the smooth texture of thinly sliced potatoes bathed in a creamy mixture of cream, garlic, and butter.
- Comfort and Style: Experience the cozy feeling of a homemade classic, upgraded with the fancy taste of Gruyere cheese and aromatic thyme.
- Simple Satisfaction: Enjoy the ease of making a delicious dish with everyday ingredients that come together effortlessly.
❓ What Is Julia Child Potatoes Dauphinoise Recipe?
Julia Child Potatoes Dauphinoise is a gratin dish featuring layers of thinly sliced starchy potatoes bathed in a mixture of cream, garlic, and butter. It’s seasoned with salt, pepper, and thyme.
🥔 Julia Child Potatoes Dauphinoise Ingredients
- 1 1/2 cups full-fat cream
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter, melted
- 2 1/2 pounds starchy potatoes, such as Russet, peeled and sliced to 1/8-inch thickness
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/4 cups Gruyere cheese or mozzarella cheese, freshly grated
- 2 teaspoons thyme leaves, optional, plus more for topping
🥘 How To Make Julia Child Potatoes Dauphinoise
- Preheat your oven to 350°F.
- Mix cream, garlic, and butter in a bowl.
- Put 1/3 of the potato slices in a baking dish.
- Pour 1/3 of the cream mix over the potatoes.
- Sprinkle some salt, pepper, and thyme over the cream.
- Add 3/4 cup of cheese.
- Repeat layers twice, but save some cheese.
- Cover with foil and bake for 1 hour 15 minutes until potatoes are soft.
- Remove foil, add remaining cheese, and bake for 10-15 minutes until cheese is golden.
- Sprinkle with thyme and serve.
💭 Recipe Tips
- Use full-fat cream for a rich and creamy texture.
- Ensure the garlic is minced finely to evenly distribute its flavor throughout the dish.
- Slice the potatoes uniformly to 1/8-inch thickness for even cooking.
- Layer the potatoes evenly in the baking dish to create consistent layers.
- Be generous with seasoning each layer with salt, pepper, and optional thyme for enhanced flavor.
🍗 What To Serve With Potatoes Dauphinoise?
You can serve Potatoes Dauphinoise with Roasted Chicken ,Beef Tenderloin, Steamed Vegetables,Salad.
🎚 How To Store Leftovers Potatoes Dauphinoise?
- In the fridge: Store leftovers potatoes dauphinoise in an airtight container for 3 days.
- In the freezer: Wrap leftovers potatoes dauphinoise tightly in foil and freeze for 2 months.
🥵 How To Reheat Leftovers Potatoes Dauphinoise?
- In the oven: Reheat leftovers potatoes dauphinoise for 20-25 minutes at 350°F.
- In the microwave: Heat leftovers potatoes dauphinoise on high for 2-3 minutes, stirring halfway.
- In the air-fryer: Reheat leftovers potatoes dauphinoise for 10-15 minutes at 350°F until warmed.
FAQ’S
Do I Need To Cover Potatoes Dauphinoise While Baking?
Yes, cover the baking dish with foil during the initial baking time to prevent excessive browning.
Can I Use Different Types Of Cheese?
Yes, you can use either Gruyere cheese or mozzarella cheese, freshly grated, for Potatoes Dauphinoise.
What Type Of Potatoes Is Best For Potatoes Dauphinoise?
Starchy potatoes, such as Russet, are best for Potatoes Dauphinoise due to their texture.
How Do I Know When The Potatoes Are Soft?
You can check the potatoes’ doneness by inserting a fork or knife into them they should be tender when done.
More Julia Child Recipe:
Julia Child Potatoes Dauphinoise Nutrition Facts
- Calories: 296cals
- Total Fat: 20g
- Saturated Fat: 12g
- Trans Fat: 0g
- Monounsaturated Fat: 0g
- Polyunsaturated Fat: 0g
- Total Carbs: 23g
- Net Carbs: 23g
- Dietary Fiber: 0g
- Total Sugars: 3g
- Protein: 6g
- Cholesterol: 0mg
Julia Child Potatoes Dauphinoise
Description
Julia Child Potatoes Dauphinoise is made with full-fat cream, minced garlic, melted unsalted butter, starchy potatoes, salt, pepper, and Gruyere or mozzarella cheese. This creamy dish takes about 1 hour and 35 minutes to bake and serves 6 people.
Ingredients
Instructions
- Preheat your oven to 350°F.
- Mix cream, garlic, and butter in a bowl.
- Put 1/3 of the potato slices in a baking dish.
- Pour 1/3 of the cream mix over the potatoes.
- Sprinkle some salt, pepper, and thyme over the cream.
- Add 3/4 cup of cheese.
- Repeat layers twice, but save some cheese.
- Cover with foil and bake for 1 hour 15 minutes until potatoes are soft.
- Remove foil, add remaining cheese, and bake for 10-15 minutes until cheese is golden.
- Sprinkle with thyme and serve.
Notes
- Use full-fat cream for a rich and creamy texture.
Ensure the garlic is minced finely to evenly distribute its flavor throughout the dish.
Slice the potatoes uniformly to 1/8-inch thickness for even cooking.
Layer the potatoes evenly in the baking dish to create consistent layers.
Be generous with seasoning each layer with salt, pepper, and optional thyme for enhanced flavor.
