For today’s post my husband Aaron returns to take us through Julia Child’s Gratin Dauphinois (scalloped potatoes) from Mastering the Art of French Cooking.
Taking advantage of a reduced price Christmas ham, we needed a side dish that would go nicely with glazed ham, and we had wanted to try Julia Child’s scalloped potatoes for some time, so this was the perfect opportunity to give them a go.
When going over the recipe, my initial impression was that there wasn’t enough potatoes to feed our growing family, but when you add butter, cheese and milk, it gets to be quite heavy and there was plenty for us all.
The only real change we made from Julia’s recipe was to use crushed garlic in the stead of a 1/2 garlic clove, which possibly resulted in garlicky-er potatoes, but that really wasn’t a problem.
As above, the scalloped potatoes (I did old school thin-ish slices with a knife, but this recipe would definitely benefit from a mandolin) are joined by garlic, butter, milk and cheese (we had lots of Monterey Jack in the fridge so that’s what we used) . Add a bit of salt and pepper, throw this layered goodness into the (not quite working properly so they took a bit longer) oven, and we had a very tasty dish that complimented our ham very nicely, and the kids all LOVED it.
It will definitely be a recipe we will have again in the future.