Julia Child Scalloped Potatoes Recipe

Julia Child Scalloped Potatoes (Gratin Dauphinois) are thinly sliced potatoes baked with milk, cheese, and just a whisper of garlic. Julia writes in Mastering the Art of French Cooking, Vol. 1 (page 523): “There are as many ‘authentic’ versions of gratin dauphinois as there are of bouillabaisse. Of them all, we prefer this one because it is fast, simple, and savory.”

I love this potato casserole because it looks impressive but takes almost no effort. Slice potatoes, layer them in a dish, pour milk over, and bake. The top turns golden and crispy while the inside stays creamy. Perfect for dinner parties when you want to prep ahead.

What is Gratin Dauphinois? A classic French potato dish from the Dauphiné region. Thinly sliced potatoes baked in milk until tender and golden. The traditional version uses no cheese, but Julia’s version includes Swiss cheese.

Jump to Recipe

Scalloped Potatoes vs Gratin Dauphinois vs Au Gratin

These terms confuse everyone. Here’s the difference:

Term	Description
Gratin Dauphinois	Traditional French. Potatoes, cream or milk, garlic. Purists say no cheese.
Potatoes Au Gratin	Includes cheese on top. The “gratin” refers to the browned crust.
Scalloped Potatoes	American term. Often uses roux-based sauce. Sometimes cheese, sometimes not.

Julia’s version: Includes Swiss cheese, so technically it’s “au gratin,” but she calls it Gratin Dauphinois. She notes: “Although some authorities on le vrai gratin dauphinois would violently disagree, you may omit the cheese.”

Why You’ll Love This Recipe

• Fast and simple: Julia calls it exactly that. No complicated sauce, no pre-cooking.
• Elegant enough for company: Golden, bubbling, beautiful. This potato casserole makes an impression.
• Prep-ahead friendly: Assemble in advance, bake when ready.
• Flexible on cheese: Include it for richness, or omit it for a more traditional version.
• Pairs with almost anything: Roast chicken, turkey, veal, or simply on its own.

Julia Child Scalloped Potatoes Ingredients

From Mastering the Art of French Cooking, Vol. 1, Pages 523-524. Serves 6.

• 2 lbs boiling potatoes (about 6-7 cups when sliced ⅛ inch thick)
• ½ clove garlic, unpeeled (for rubbing the dish)
• 4 Tb butter
• 1 tsp salt
• ⅛ tsp pepper
• 1 cup (4 oz) grated Swiss cheese
• 1 cup boiling milk

Equipment:

• Fireproof baking-serving dish, about 10 inches diameter, 2 inches deep
• Mandoline or sharp knife for thin slicing

Potato tip: Use waxy “boiling” potatoes that hold their shape. Yukon Gold works well. Avoid Russets, which fall apart.

How To Make Julia Child Scalloped Potatoes

1. Prep the Potatoes: Preheat oven to 425°F. Peel potatoes and slice ⅛ inch thick. Place slices in cold water to prevent browning.
2. Prepare the Dish: Rub the baking dish with the cut side of the garlic clove. Smear 1 tablespoon of butter over the bottom and sides.
3. Dry the Potatoes: Drain the potato slices and dry them thoroughly with towels. This is critical for proper browning.
4. Layer the Potatoes: Arrange half the potato slices in the dish. Season with half the salt, pepper, and half the cheese. Dot with half the remaining butter. Add the rest of the potatoes on top.
5. Add Final Toppings: Season with remaining salt and pepper. Top with remaining cheese and dot with the last of the butter.
6. Pour the Milk: Pour the boiling milk evenly over the potatoes.
7. Start on Stovetop: Bring the dish to a simmer on the stovetop over medium heat.
8. Bake Until Golden: Transfer to the upper third of the oven. Bake for 20-30 minutes until potatoes are tender, milk is absorbed, and the top is beautifully browned.

Recipe Tips

• Slice uniformly thin. Use a mandoline if you have one. Uneven slices cook unevenly.
• Dry the potatoes completely. Wet potatoes won’t brown properly. Pat them very dry.
• Use boiling potatoes, not baking potatoes. Waxy potatoes hold their shape. Russets turn to mush.
• Boiling milk is important. Cold milk takes longer to absorb and can result in undercooked potatoes.
• Rub the dish with garlic. The garlic is subtle – just enough to perfume the dish without overpowering it.

Recipe Variations

Julia includes several variations in Mastering the Art:

• Gratin Savoyard (Beef Stock Version): Use beef stock instead of milk. Increase butter to 6 tablespoons. Pairs better with roast beef, pork, lamb, steaks, and chops.
• Gratin Jurassien (Cream Version): Use 1¼ cups heavy cream instead of milk. Bake at 300°F for 1-1¼ hours. Never let the cream quite simmer or it may curdle.
• Gratin de Pommes de Terre Crécy (with Carrots): Add braised carrots between the potato layers. Delicious with veal or chicken.
• Gratin Provençal (Mediterranean Style): Layer potatoes with onions, tomatoes, anchovies, garlic, and herbs. Goes beautifully with lamb or fish.
• Without Cheese: Omit the cheese and add 2 more tablespoons of butter. This is closer to the traditional Gratin Dauphinois.

What To Serve With Scalloped Potatoes

Julia recommends this dish with:

• Roast chicken or turkey – a classic pairing.
• Roast veal – elegant and complementary.
• Broiled chicken – simple weeknight dinner elevated.
• Roast beef or lamb – use the Gratin Savoyard variation.

Make-Ahead Tips

Julia’s holding and reheating instructions:

Short wait (30 minutes): Keep the gratin loosely covered over simmering water.

Longer wait: Stop cooking before all the milk has evaporated. Set aside uncovered.

To finish: Dot with 2 tablespoons butter, reheat on stovetop until simmering, then bake at 425°F for 5-10 minutes until browned.

How To Store

• Refrigerator: Store covered for up to 3 days.
• Freezer: Not recommended. The texture becomes grainy after freezing.
• Reheat: Cover with foil and bake at 350°F for 20-25 minutes until heated through. Remove foil for the last 5 minutes to crisp the top.

Nutrition Facts

Per serving (serves 6):

• Calories: 285 kcal
• Protein: 10g
• Total Fat: 14g
• Saturated Fat: 9g
• Carbohydrates: 30g
• Fiber: 2g
• Sugar: 3g
• Sodium: 520mg
• Cholesterol: 40mg

FAQs

Source: Mastering the Art of French Cooking, Vol. 1 by Julia Child, Pages 523-524

– Claire