Gratin Dauphinois

Gratin Dauphinois
High Cotton Food Styling and Photography
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 40 mins

In this adaptation of Child's original scalloped potato recipe, there's no fussy sauce to make; just layer thinly sliced potatoes and cheese, drizzle with hot milk and bake. Use any kind of sharp cheese and milk you have on hand—it's a no-fail.


3tablespoons melted butter, divided
6 peeled russet potatoes (about 2 pounds), cut into 1/8-inch slices
1clove garlic, minced
3/4cup (3 ounces) shredded Gruyère or Swiss cheese
1/2teaspoon salt
1/8teaspoon black pepper
1cup 2% low-fat milk, heated


  1. Preheat oven to 425F. Spread an 11 x 7-inch baking dish or gratin dish with 1 tablespoon of the butter.
  2. Arrange half the potatoes in dish, sprinkle with half the garlic, drizzle with half the remaining butter, half the cheese, and half the salt and pepper. Repeat layers. Pour hot milk over potatoes.
  3. Bake 40 minutes or until potatoes are tender, milk is absorbed and top is browned.

Note: To slice potatoes, use the slicing blade of a box grater or a mandoline.

Recipe adapted from Julia Child.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 300
  • Fat 11g
  • Saturated Fat 7g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 3g
  • Cholesterol 35mg
  • Sodium 330mg
  • Potassium 1020mg
  • Carbohydrate 39g
  • Fiber 4g
  • Sugars 4g
  • Protein 10g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 25%
  • Calcium 20%
  • Iron 10%