Gratin Dauphinois (Scalloped Potatoes)

Thinly sliced potatoes baked with garlic, milk or cream, and Gruyere until tender within and golden-crusted on top.

Ingredients

• 2 lb boiling potatoes, peeled and sliced 1/8-inch thick
• 1 clove garlic, halved
• 4 tbsp butter, divided
• 1 cup grated Gruyere or Swiss cheese
• 1 tsp salt
• 1/4 tsp white pepper
• 1 cup hot milk (or half milk, half cream)

Directions

1. Preheat oven to 425 F. Rub a baking dish all over with the cut garlic, then smear it with 1 tbsp of the butter.
2. Spread half the potato slices in the dish, season with half the salt and pepper, dot with half the cheese, and dot with butter.
3. Add the remaining potatoes and season again, reserving a little cheese for the top.
4. Pour in the hot milk so it comes nearly to the top of the potatoes, then sprinkle the remaining cheese and dot with the last butter.
5. Bake in the upper third of the oven about 25 to 30 minutes, until the potatoes are tender, the milk is absorbed, and the top is golden brown.
6. Let settle a few minutes before serving.

Notes

Adapted from Julia Child’s Mastering the Art of French Cooking, a definitive French potato gratin.