Imen Dridi This creamy and simple Julia Child Potato Au Gratin is a comforting side dish that pairs well with any meal. Using common ingredients like potatoes, cream, and cheese, this recipe offers flexibility and ease. The golden, bubbly cheese crust adds a delightful texture, making it a family favorite.
Ingredients Needed
- 1½ cups heavy cream
- 2 garlic cloves, minced
- 2 tablespoons unsalted butter, melted
- 2.5 pounds starchy potatoes (e.g., Russet, Sebago, Maris Piper), peeled and sliced ⅛ inch (3 mm) thick
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2½ cups freshly grated Gruyère cheese (or substitute with Colby, cheddar, havarti, or Monterey Jack)
- 2 teaspoons fresh thyme leaves (optional)
How To Make Potato Au Gratin
- Prepare the Cream Mixture: In a jug or bowl, combine the melted butter, heavy cream, and minced garlic. Mix until well combined.
- Preheat the Oven: Set your oven to 350°F (180°C).
- First Layer: Arrange one-third of the sliced potatoes evenly in a greased 9×13-inch (23×33 cm) baking dish. Pour one-third of the cream mixture over the potatoes, then season with one-third of the salt, pepper, and thyme leaves (if using). Sprinkle one cup (100 g) of the grated cheese over the top.
- Second Layer: Repeat the process with another one-third of the potatoes, cream mixture, seasonings, and cheese.
- Final Layer: Finish with the remaining potatoes, cream mixture, seasonings, and top with the last portion of cheese.
- Bake Covered: Cover the baking dish with aluminum foil and bake for 1 hour and 15 minutes, or until the potatoes are tender when pierced with a knife.
- Add Final Cheese Layer: Remove the foil, sprinkle the remaining cheese over the top, and return to the oven.
- Bake Uncovered: Continue baking for an additional 10 to 15 minutes, or until the cheese is golden and bubbly.
- Cool Before Serving: Allow the gratin to stand for 5 minutes before serving.
Recipe Tips
- Choose the Right Potatoes: Use starchy potatoes like Russets or Yukon Golds. They hold their shape well and create a creamy texture.
- Slice Evenly: Cut potatoes into uniform ⅛-inch (3 mm) slices. This ensures they cook evenly and blend well with the cream and cheese.
- Grate Cheese Yourself: Freshly grated cheese melts better and gives a smoother texture. Avoid pre-shredded cheese, as it may contain additives that affect melting.
- Use Fresh Herbs: Adding fresh thyme or rosemary enhances flavor. Strip the leaves from the stems and sprinkle them between layers for a fragrant touch.
- Bake Covered, Then Uncover: Start by baking covered to cook the potatoes thoroughly. Uncover in the last 10-15 minutes to achieve a golden, crispy top.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover Potato Au Gratin cool to room temperature. Then, cover it tightly and place it in the refrigerator. It will stay fresh for up to 3 days.
- Freeze: After cooling, wrap the Potato Au Gratin tightly and place it in the freezer. It can be stored for up to 2 months. When ready to eat, thaw it in the refrigerator overnight and reheat
- Reheating: To reheat leftover Potato Au Gratin, preheat your oven to 350°F, cover the dish with foil, and reheat for 15-20 minutes until heated through. For a crispier top, remove the foil during the last 5 minutes.
Nutrition Fact
Serving Size: 1 cup (245g)
- Calories: 323
- Total Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 40mg
- Sodium: 400mg
- Potassium: 600mg
- Total Carbohydrate: 34g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 7g
More Julia Child Recipes:
Julia Child Potato Au Gratin
Description
This creamy and simple Julia Child Potato Au Gratin is a comforting side dish that pairs well with any meal. Using common ingredients like potatoes, cream, and cheese, this recipe offers flexibility and ease. The golden, bubbly cheese crust adds a delightful texture, making it a family favorite.
Ingredients
Instructions
- Prepare the Cream Mixture: In a jug or bowl, combine the melted butter, heavy cream, and minced garlic. Mix until well combined.
- Preheat the Oven: Set your oven to 350°F (180°C).
- First Layer: Arrange one-third of the sliced potatoes evenly in a greased 9×13-inch (23×33 cm) baking dish. Pour one-third of the cream mixture over the potatoes, then season with one-third of the salt, pepper, and thyme leaves (if using). Sprinkle one cup (100 g) of the grated cheese over the top.
- Second Layer: Repeat the process with another one-third of the potatoes, cream mixture, seasonings, and cheese.
- Final Layer: Finish with the remaining potatoes, cream mixture, seasonings, and top with the last portion of cheese.
- Bake Covered: Cover the baking dish with aluminum foil and bake for 1 hour and 15 minutes, or until the potatoes are tender when pierced with a knife.
- Add Final Cheese Layer: Remove the foil, sprinkle the remaining cheese over the top, and return to the oven.
- Bake Uncovered: Continue baking for an additional 10 to 15 minutes, or until the cheese is golden and bubbly.
- Cool Before Serving: Allow the gratin to stand for 5 minutes before serving.
Notes
- Choose the Right Potatoes: Use starchy potatoes like Russets or Yukon Golds. They hold their shape well and create a creamy texture.
- Slice Evenly: Cut potatoes into uniform ⅛-inch (3 mm) slices. This ensures they cook evenly and blend well with the cream and cheese.
- Grate Cheese Yourself: Freshly grated cheese melts better and gives a smoother texture. Avoid pre-shredded cheese, as it may contain additives that affect melting.
- Use Fresh Herbs: Adding fresh thyme or rosemary enhances flavor. Strip the leaves from the stems and sprinkle them between layers for a fragrant touch.
- Bake Covered, Then Uncover: Start by baking covered to cook the potatoes thoroughly. Uncover in the last 10-15 minutes to achieve a golden, crispy top.
Julia Child Potato Au Gratin
