Imen Dridi Julia Child’s Potato Au Gratin is made with starchy potatoes with cream, garlic, butter, salt, pepper, gruyere cheese, and optional thyme, creating a luscious, cheesy dish baked to perfection for 1 hour and 30 minutes!
Try More Julia Child Recipes:
🧡 Why You’ll Love This Potato Au Gratin Recipe:
- Indulgent Creaminess: Luxurious layers of cream and cheese create a decadent texture.
- Rich Flavor: The combination of garlic, thyme, and melted cheese adds depth and warmth.
- Crowd-Pleasing Comfort: This dish is a guaranteed crowd-pleaser, perfect for gatherings or cozy nights.
- Versatile Elegance: It’s equally suited for a casual family dinner or a special holiday feast.
❓ What Is Julia Child’s Potato Au Gratin Recipe?
Julia Child’s Potato Au Gratin is a baked dish featuring thinly sliced potatoes layered with a creamy garlic-infused sauce, seasoned with salt, pepper, and thyme, and topped with a generous amount of melted cheese.
🥔 Julia Child Potato Au Gratin Ingredients
- 1 1/2 cups cream, full fat
- 2 garlic cloves, minced
- 30g / 2 tbsp unsalted butter, melted
- 1.25 kg / 2.5 lb starchy potatoes, Russet, Sebago, Maris Piper
- 1 tsp salt
- 1/4 tsp pepper
- 2 1/2 cups gruyere cheese (Colby, cheddar, havarti, or tasty), freshly grated yourself
- 2 tsp thyme leaves, fresh (optional – but highly recommended)
🍲 How To Make Julia Child Potato Au Gratin
- In a jug, combine the butter, cream, and garlic. Blend everything.
- Set the temperature of your oven to 180°C/350°F, or the equivalent in fan ovens.
- Slice the potatoes 1/8″ (3 mm) thick after peeling them.
- Arrange a third of the potatoes in a baking dish, top with a third of the cream mixture, and garnish with a third of the salt, pepper, and thyme. Drizzle with 3/4 cups of a cup of cheese.
- Do the same for the second and third layers, but skip the cheese on top for now.
- Bake, covered with foil or a lid, for 1 hour and 15 minutes, or until tender when pierced with a knife; this could take up to 1 1/2 hours.
- Take off the foil and pour the cheese on top. Bake for an additional 10 to 15 minutes or until brown and bubbling. Allow to sit for 5 minutes before eating.
💭 Recipe Tips
- Ensure Uniform Slicing: Consistently thin potato slices ensure even cooking throughout the dish.
- Fresh Ingredients: Freshly grated cheese and herbs elevate the flavors, so avoid pre-packaged alternatives.
- Proper Layering: Evenly distribute the potatoes, cream mixture, and cheese for balanced flavors and textures.
- Monitor Cooking Time: Check for tenderness with a knife; cooking times may vary depending on potato thickness and oven temperature.
🍗 What To Serve With Potato Au Gratin?
Serve potato au gratin with short ribs, carne asada, duck, chicken wings, pork tenderloin, grilled salmon, baked chicken thighs, lamb chops, seared scallops, beef stroganoff, stuffed bell peppers, herb-crusted cod, and eggplant parmesan.
🎚 How To Store Leftovers Potato Au Gratin?
- In The Fridge: Keep leftover potato gratin in a sealed container in the refrigerator for up to 5 days.
- In The Freezer: To freeze leftover potato gratin for up to 2 months, transfer it to a freezer-safe container or zip-top bag.
🥵 How To Reheat Leftovers Potato Au Gratin?
- Oven: Reheat leftover potato gratin on a baking sheet at 375°F for about 15 to 20 minutes, or until heated through.
- Microwave: Reheat leftover potato gratin portions in a microwave-safe plate on medium power for 2 minutes or until warmed.
FAQs
What’s the difference between scalloped potatoes and potatoes al gratin?
Scalloped potatoes lack cheese, while potatoes au gratin feature layers of cheese for a richer, creamier dish.
What is a substitute for cream in potato au gratin?
Fat-free or non-dairy milk can substitute for cream in potato au gratin, though it may result in a slightly less rich texture.
Why is my potato au gratin watery?
Watery potato au gratin can result from using waxier potatoes, which release more water during cooking compared to starchier varieties.
Why did my potato gratin curdle?
High heat can cause the cream in potato gratin to curdle, so it’s important to bake it at a moderate temperature.
Try More Julia Child Recipes:
Julia Childs Potato Au Gratin Nutrition Facts
Amount Per Serving
- Calories 323
- Total Fat 19g
- Saturated Fat 12g
- Cholesterol 56mg
- Sodium 1061mg
- Potassium 970.2mg
- Total Carbohydrates 28g
- Dietary Fiber 4.4g
- Protein 12g
Julia Child Potato Au Gratin
Description
Julia Child’s Potato Au Gratin is made with starchy potatoes with cream, garlic, butter, salt, pepper, gruyere cheese, and optional thyme, creating a luscious, cheesy dish baked to perfection for 1 hour and 30 minutes!
Ingredients
Instructions
- In a jug, combine the butter, cream, and garlic. Blend everything.
- Set the temperature of your oven to 180°C/350°F, or the equivalent in fan ovens.
- Slice the potatoes 1/8″ (3 mm) thick after peeling them.
- Arrange a third of the potatoes in a baking dish, top with a third of the cream mixture, and garnish with a third of the salt, pepper, and thyme. Drizzle with 3/4 cups of a cup of cheese.
- Do the same for the second and third layers, but skip the cheese on top for now.
- Bake, covered with foil or a lid, for 1 hour and 15 minutes, or until tender when pierced with a knife; this could take up to 1 1/2 hours.
- Take off the foil and pour the cheese on top. Bake for an additional 10 to 15 minutes or until brown and bubbling. Allow to sit for 5 minutes before eating.
Notes
- Ensure Uniform Slicing: Consistently thin potato slices ensure even cooking throughout the dish.
Fresh Ingredients: Freshly grated cheese and herbs elevate the flavors, so avoid pre-packaged alternatives.
Proper Layering: Evenly distribute the potatoes, cream mixture, and cheese for balanced flavors and textures.
Monitor Cooking Time: Check for tenderness with a knife; cooking times may vary depending on potato thickness and oven temperature.
