Description
An authentic, 1000+ word guide to recreating Julia Child’s legendary creamy potato gratin, featuring historical tips and technical secrets for the perfect texture.
Ingredients
Scale
- 2.5 lbs Russet or Yukon Gold potatoes
- 2 cups heavy cream
- 1 garlic clove, halved
- 2 tbsp unsalted butter
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/8 tsp freshly grated nutmeg
- 1/2 cup Gruyère cheese (optional)
Instructions
- Preheat oven to 375°F and rub a gratin dish with garlic and butter.
- Slice potatoes to 1/8-inch thickness using a mandoline; do not rinse.
- Mix heavy cream with salt, pepper, and nutmeg.
- Layer potato slices in the dish and pour the cream mixture over them.
- Dot with butter and bake for 45-60 minutes until golden and tender.
- Let rest for 10 minutes before serving.
Notes
Naturally gluten-free, rich in potassium, and provides a sophisticated, high-calorie comfort food experience perfect for entertaining.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Calories: 385 kcal