JULIA CHILD’S POTATO DAUPHINOISE (POTATO BAKE)

By KatKD

Of all the ways to cook potato, this is my absolute favourite. Potato + cream + cheese with a hint of garlic and thyme created by the French = pure heaven. This recipe is based on Julia Child's recipe, the queen of French Cooking. The original recipe calls for gruyere cheese which is quite expensive here in Australia so I usually substitute with tasty or cheddar, or any other great melting cheese.

Ingredients

• 2 lb /1 kg starchy potatoes (Note 1)
• 1/2 clove unpeeled garlic
• 4 tablespoons butter, chopped into small cubes (Note 3)
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 cups grated gruyere cheese (or tasty or cheddar)
• 1 1/2 cups cream
• 2 tsp thyme leaves (optional - but highly recommended)

Preparation

Step 1

Preheat oven to 350F/180C.

Rub a baking dish or round skillet (square 8 x 8" or round 9" diameter) with the cut garlic, then smear with 1 tbsp of butter.

Peel the potatoes and slice them ⅛"/3 mm thick. Or use a slicer - makes the job much faster!

Spread ⅓ of the potatoes in the dish, then scatter over ⅓ of the cream, salt, pepper, cheese, thyme and butter (Note 3).
Repeat for the 2nd and third layer, finishing with the cheese.

Cover with lid or foil, and bake for 1 hour to 1 hr 15 min or until the potatoes is soft (use a knife to test), then remove the foil and bake for a further 10 until the top is bubbly and golden. Rest for 10 minutes before serving.