Gratin Dauphinois is a classic French potato side dish that is incredibly easy to make. I bet it will become a family favorite in your home.
Last October, I met Anne Willan.
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I don’t know how many of you can relate to what it was like for me to meet Chef Anne Willan, but imagine being able to meet one of your long time favorite celebrities: I was over the moon!
If you’re looking for an interesting life story, peppered with recipes which will make you want to run to your kitchen to start cooking, then you need to get your hands on this book! Anne Willan has lived one of the most fascinating lives, and it was just so captivating to read about her adventures, explorations and discoveries.
A Julia Child Favorite: Classic French Onion Soup
Although she was born, raised and educated in England, Anne became one of the top authorities in French cooking, opening La Varenne cooking school in France, and becoming one of the most noted chefs the world has known. Did I fail to mention she was good friends with Julia Child?
At the book signing, I also met award winning food columnist and cookbook authors Faye and Yakir Levy, who were such a lovely couple! My blogger friend, Lana, of Bibberche was there as well as Cynthia of What a Girl Eats, my guest, Susan, from Create Amazing Meals, as well as many other LA area bloggers.
You’ll have noticed that I post lots of step by step photos in all of my recipe posts, here on my blog, and Anne Willan is the reason I do so. In her series of PERFECT cookbooks, she has so many beautiful and instructional photos, which I love to see when cooking or baking from a recipe, that I decided that when it comes to photos, that “less is not more”.
I have been advised not to fill my blog with lots of photos, but I disagree, and will continue to plaster my posts with photos, because I like it that way.
Given that Anne worked with, and was friends with Julia Child, here is Julia’s recipe for Gratin Dauphinois.
A special thank you to Denise Vivaldo for inviting me to meet Chef Anne Willan, and Patti Londre for graciously hosting the event.
ever so slightly adapted from Julia Child’s recipe serves 6-8
FULL PRINTABLE RECIPE BELOW
*Julia’s tips: thinly sliced potatoes and the dish (final product) shouldn’t be more than 2″ high
Preheat oven to 450F (230C)
Slice the potatoes into 1/8″ (or thinner) slices using a mandoline or a food processor. Put the potatoes into a large bowl of cold water.
Put the milk into a saucepan and heat until hot, but not boiling. Remove from heat and add a minced clove of garlic, the salt and stir.
If desired, add some freshly grated white pepper.
Now add the potato slices to the milk.
Dot the top with the butter.
Bake gratin until very hot and brown on top, about 35 to 45 minutes.
Serve while hot.
It’s so good with this lamb and red bell pepper butter sauce!
- 1 pound of waxy potatoes, like Yukon gold
- 1 1/2 cups (350 ml) milk (or milk and cream)
- 1 1/4 tsp salt
- 1 medium sized clove of garlic
- white pepper, freshly ground
- 2 Tbsp good quality butter
- (Gruyere cheese, optional)
Preheat oven to 450F (230C)
- Slice the potatoes into 1/8" (or thinner) slices using a mandoline or a food processor. Put the potatoes into a large bowl of cold water.
- Put the milk into a saucepan and heat until hot, but not boiling. Remove from heat and add a minced clove of garlic, the salt and stir. If desired, add some freshly grated white pepper.
- Now add the potato slices to the milk. Dot the top with the butter. Bake gratin until very hot and brown on top, about 35 to 45 minutes. Serve while hot.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 129Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 526mgCarbohydrates: 22gFiber: 2gSugar: 1gProtein: 3g
Nutrition information is only estimated.
Only in LA…
Something I can check off my bucket list: I hiked up to the HOLLYWOOD sign today!
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