The arrival of fall always sparks my cravings for comfort food, and one of the foods I think of when I think “comfort” are potatoes- mashed, twice-baked, roasted, scalloped… you name it. Scalloped potatoes are something I have never made myself- I’ve only made the boxed version… and while I do love them from a box (I guess I’d count that as one of my guilty pleasures), I decided it was about time to try making a homemade version. I decided to go with Julia Child’s classic recipe for Gratin Dauphinois. Honestly I was a bit skeptical of the recipe because I wasn’t sure whether all the potatoes would cook through and be tender, and there was such little sauce that it differed greatly from the boxed mix that I am so fond of, but I should have known better than to doubt the master. This dish was wonderful- the potatoes were tender, but not mushy, the sauce was minimal, but the flavor of the cheese was infused throughout. Definitely recommended!
- I made this in a 10-inch pie dish, about 2 inches deep as the recipe specifies, but because my boyfriend and I thought the best part of the dish was the browned and cheesy top, I may make this in a larger baking dish next time so that there is more surface area.
- I was going to buy regular Swiss cheese for the potatoes when a smoked baby Swiss caught my eye instead, and I just had to buy it. It was fabulous! Pretty much any good melting cheese would work in this recipe I assume- Swiss, cheddar, Gouda, smoked Gouda! …. whatever your heart desires, and whatever cheese calls out to you from the cheese case!
- Julia Child calls for the baking dish to be placed over heat on the stove after you’ve poured the boiling milk over the potatoes, and heat until simmering, but I skipped this step, and don’t feel it’s necessary. My potatoes cooked perfectly just with cooking them in the oven.