Hamdi Saidani Julia Child’s Scalloped Potatoes is made with thinly sliced russet potatoes, Gruyere cheese, garlic, butter, milk, salt, paper, and thyme, baked for 20 minutes to golden perfection!
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🧡 Why You’ll Love This Scalloped Potatoes Recipe:
- Creamy layers of potatoes and Gruyere cheese create a comforting texture.
- The infusion of garlic and thyme adds depth of flavor.
- Simple ingredients and straightforward preparation make it an accessible dish.
- Perfect for gatherings or weeknight dinners, adding a touch of elegance to any meal.
❓ What Is Julia Child’s Scalloped Potatoes Recipe?
Julia Child’s Scalloped Potatoes recipe features thinly sliced russet potatoes layered with butter, garlic, salt, pepper, thyme, and Gruyere cheese, baked to perfection in a creamy milk bath.
🥔 Julia Child Scalloped Potatoes Ingredients
- 2 pounds russet potatoes
- 1/2 clove garlic
- 4 tablespoons butter
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon fresh thyme
- 1 cup grated Gruyere cheese, grated
- 1 cup boiling milk
🍲 How To Make Julia Child Scalloped Potatoes
- Bring the oven temperature up to 425 degrees Fahrenheit.
- Peel and cut the potatoes into 1/8-inch thick slices. Set in a bowl filled with cold water. Drain and use immediately.
- Apply the minced garlic to the prepared baking dish. Use 1 tablespoon of the butter to coat the inside of the dish. Rinse the potatoes and pat them dry.
- Place half of them on the dish’s bottom. With a spatula, divide the butter, salt, pepper, thyme, and half of the cheese among them.
- Season the remaining potatoes with salt, pepper, and thyme, then arrange them over the previous layer.
- Distribute the butter evenly over the cheese and top with the remaining cheese. Add boiling milk.
- Place the baking dish over medium heat and, once it begins to simmer, place it in the upper third of the preheated oven.
- Bake for 20 to 30 minutes, or until the potatoes are soft, the milk is absorbed, and the top is nicely browned.
💭 Recipe Tips
- Ensure potatoes are thinly sliced for even cooking.
- Pat dry potatoes before layering to prevent excess moisture.
- Adjust seasoning to taste preference.
- Monitor baking closely to achieve the desired golden-brown crust without overcooking.
🍗 What To Serve With Scalloped Potatoes?
Serve scalloped potatoes with grilled ham, pan-seared fish, roast chicken, broiled lobster, a filet of beef tenderloin, roast beef, sloppy joes, salsa chicken, beef wellington, pork chops, and turkey meatloaf.
🎚 How To Store Leftovers Scalloped Potatoes?
- In The Fridge: Preserve leftover scalloped potatoes in a tightly sealed container for 3 to 4 days.
- In The Freezer: Freeze leftover scalloped potatoes in a freezer-safe container for 2 to 3 weeks.
🥵 How To Reheat Leftovers Scalloped Potatoes?
- Oven: Reheat leftover scalloped potatoes on a baking sheet at 325°F for 15 to 20 minutes or until heated through.
- Microwave: Heat leftover scalloped potatoes in a microwave-safe plate at 50% power for 3 to 5 minutes until warmed.
FAQs
Why are my scalloped potatoes not creamy?
Undercooked potatoes may result in scalloped potatoes lacking creaminess due to insufficient softening and absorption of the milk mixture.
Can I slice potatoes for scalloped potatoes the day before?
Yes, you can slice potatoes for scalloped potatoes the day before, but store them properly and use them within 24 hours.
How do you keep milk from curdling in scalloped potatoes?
Use milk or cream with higher fat content to prevent curdling in scalloped potatoes, ensuring a smoother and creamier texture.
Will scalloped potatoes thicken as they cool?
Yes, scalloped potatoes will thicken as they cool due to starches from the potatoes dispersing and absorbing liquid, enhancing creaminess.
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Julia Childs Scalloped Potatoes Nutrition Facts
Amount Per Serving
- Calories 216
- Total Fat 9g
- Saturated Fat 5.5g
- Cholesterol 29mg
- Sodium 821mg
- Potassium 926.1mg
- Total Carbohydrates 26g
- Dietary Fiber 4.7g
- Protein 7g
Julia Child Scalloped Potatoes
Description
Julia Child’s Scalloped Potatoes is made with thinly sliced russet potatoes, Gruyere cheese, garlic, butter, milk, salt, paper, and thyme, baked for 20 minutes to golden perfection!
Ingredients
Instructions
- Bring the oven temperature up to 425 degrees Fahrenheit.
- Peel and cut the potatoes into 1/8-inch thick slices. Set in a bowl filled with cold water. Drain and use immediately.
- Apply the minced garlic to the prepared baking dish. Use 1 tablespoon of the butter to coat the inside of the dish. Rinse the potatoes and pat them dry.
- Place half of them on the dish’s bottom. With a spatula, divide the butter, salt, pepper, thyme, and half of the cheese among them.
- Season the remaining potatoes with salt, pepper, and thyme, then arrange them over the previous layer.
- Distribute the butter evenly over the cheese and top with the remaining cheese. Add boiling milk.
- Place the baking dish over medium heat and, once it begins to simmer, place it in the upper third of the preheated oven.
- Bake for 20 to 30 minutes, or until the potatoes are soft, the milk is absorbed, and the top is nicely browned.
Notes
- Ensure potatoes are thinly sliced for even cooking.
Pat dry potatoes before layering to prevent excess moisture.
Adjust seasoning to taste preference.
Monitor baking closely to achieve the desired golden-brown crust without overcooking.
