Julia Child's Gratin Dauphinois (Au Gratin Potatoes) - Bobbi's Kozy Kitchen

Name: Julia Child's Gratin Dauphinois (Au Gratin Potatoes) - Bobbi's Kozy Kitchen
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 2 pounds russet potatoes; 1/2 clove garlic; 4 tablespoons butter, diced and divided; Kosher salt; Fresh cracked black pepper; 2 cups (8 ounces) sharp white cheddar cheese, grated *(see Cook’s note); 1 1/4 cups heavy cream`; 1 teaspoon fresh thyme leaves

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Prep Time: 15

Cook Time: 45

Total: 60

Servings: 6

Author : Author: Bobbi Hass-Burleson

Julia Child's Gratin Dauphinois (Au Gratin Potatoes) - Bobbi's Kozy Kitchen

Ingredients

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2 pounds russet potatoes1/2 clove garlic4 tablespoons butter, diced and dividedKosher saltFresh cracked black pepper2 cups (8 ounces) sharp white cheddar cheese, grated *(see Cook’s note)1 1/4 cups heavy cream`1 teaspoon fresh thyme leaves

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Instructions

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Step 1

Preheat oven to 425 degrees F.

Step 2

Peel the potatoes and slice them 1/8 inch thick. Place in cold water. Drain well and pat dry when ready to use.

Step 3

Rub a 2-quart baking dish with cut garlic, then grease the dish with 1 tablespoon of the butter.

Step 4

Spread 1/3 of the potatoes in the bottom of the dish. Top with 1/3 each of the cream, cheese, salt, pepper, butter, and thyme. Repeat with the next 2 layers, finishing with the last 1/3 of the cheese. Bake for 45 to 55 minutes, or until the potatoes are tender, the cream is absorbed, and the top is a golden brown.

Step 5

If the top is not golden brown enough, you can place the potatoes under the broiler for a couple of minutes. DO NOT walk away, it will happen quickly.

Step 6

Allow the potatoes to rest for 10 minutes before serving them.