This Gratin dish was a freequent visitor at our dinning table while growing up in Paris. I think one of the reasons my mother would serve is most likely because of the ease in putting it all together and my father loved it. The dish would be served alongside a roast of beef usually, salad and cheese and desert. Food enough to keep five kids relatively content. I hope you enjoy this dish as much as I have and still do.

Gratin Dauphinois a la Julia serves 6

Ingredients:

2 pounds starchy potatoes
1/2 clove unpeeled garlic
4 tablespoons butter
1 teaspoon salt
1/8 teaspoon pepper
1 cup (4 ounces) grated Swiss cheese
1 cup boiling milk or cream

Method:

1) Preheat oven to 425F. Peel the potatoes and slice them 1/8 inch thick. Place in cold water. Drain when ready to use.
2) Rub the baking dish with cut garlic. Smear the dish with 1 tablespoon of the butter.
3) Drain the potatoes and dry them in a towel. Spread half of them in the bottom of the dish. Divide over them half the salt, pepper, cheese, and butter.
4) Arrange the remaining potatoes over the first layer and season. Spread on the rest of the cheese and divide the butter over it. Pour on the boiling milk.
5) Set the baking dish in upper third of preheated oven. Bake for 20-30 minutes, until the potatoes are tender, the milk is absorbed, and the top is a golden brown.

Place baking dish squarely in front of you and enjoy…