An il Fustino recipe

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Author: Julia Child

Scalloped Potatoes with Cream, Cheese, and Garlic

Serves: 6

Gratin Dauphinois


2 pounds, Russet or Yukon Gold potatoes (6/7 cups when sliced)
1 clove, garlic - peeled
4 tablespoons, butter
1 teaspoon, salt
pinch, pepper
1 cup, Swiss cheese - grated
1 cup, boiling cream


  1. Preheat oven to 425 degrees, place oven rack in upper one third of oven
  2. Peel potatoes and slice them 1/8 inch thick (a slicer or Mandolin are good tools to use here in order to have uniform potato slices)
  3. Place potatoes in bowl of cold water until ready to use
  4. Rub the inside of a stove-proof baking dish with the garlic (The dish must be about 10" in diameter and 2" deep, if increasing the recipe the dish must wider but cannot be deeper)
  5. Grease the inside of the dish with 1 tablespoon of butter
  6. Drain the potatoes and dry them in a towel, spread half of then in the bottom of the dish and sprinkle on half of the salt, pepper, cheese, and butter
  7. Repeat a second layer
  8. Pour cream onto potatoes
  9. Set baking dish on stove top over medium heat, when simmering, transfer to upper one-third of preheated oven
  10. Bake for 20 to 30 minutes or until potatoes are tender, cream has been absorbed, and top is nice browned
  11. Serve immediately