Gratin Dauphinois (a French Potato Side Dish) and Meeting a Culinary Idol: Anne Willan
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! Use the jump to recipe button for the Gratin Dauphinois recipe.
I own four of Anne Willan’s cookbooks, and had just bought her latest memoir, One Soufflé at a Time; when I met her she was kind enough to sign all five of my books!
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 are such a lovely couple! My friend, Lana, of Bibberche was there, as well as my good friend, Cynthia who writes at What a Girl Eats.
Here’s a classic French recipe for madeleines!
With my pal, Cynthia from What a Girl Eats (and no, we didn’t discuss what we were wearing!)
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.
Gratin Dauphinois
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!
Gratin Dauphinois (a French Potato Side Dish)
Ingredients
- 1 pound potatoes waxy, like Yukon gold
- 1 ½ cups milk or milk and cream
- 1 ¼ tsp salt
- 1 clove garlic medium sized
- white pepper freshly ground
- 2 tbsp good quality butter
- Gruyere cheese optional
Instructions
- 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
Only in LA…
Something I can check off my bucket list: I hiked up to the HOLLYWOOD sign today!
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Pfft, I wonder who told you not to put too many pictures on your blog. I have read the exact opposite, pictures, pictures, pictures, and not much text, to keep people captivated. And I for one love seeing the photos of your dishes coming together. It is a well known fact that humans respond to visual stimulation more than to words.
So keep on plastering your blob with all the photos you like, I am certainly not going to complain about them. Nor about the lovely recipes which go with them!
Haha! I’m not naming names, but thank you so much for your comments! I’m happy to know I’m in good company, and I am definitely a more visual than aural person! :) Thanks for stopping by! CC
Christina, what a wonderful and fun post this is! I have heard of Anne Willan’s books. SO, this was an opportunity that I am sure you will never forget! The recipe looks so delicious and creamy… Can’t wait to try this one for sure…Thanks for sharing this experience and the recipe…Blessing, Dottie :)
Do try it, Dottie! I’m sure you’ll love it! Thank you for your kind comments! ;)
Thank you so much for inviting me! It was wonderful to meet you and attend the book signing.
I am SO impressed that you hiked up to the Hollywood sign – and your photos are amazing!
I was so happy to meet you, too, and was so glad you could come! Thank you, Susan! xx
Such a neat post! How wonderful too meet a favorite role model … and your hike is just the coolest!
As for the taters … they look perfect!
Thank you, Susan! :) CC
What a lovely write-up! Thanks for the mention:) I am always so happy to chat with Faye and Yakir! And, yes, that was a memorable day!
Hooray for your accomplishment! I am yet to make it to the Hollywood sign!
:)
Looks like you had a great time and some interesting meetings :)
My mom used to make some kind of potato and cheese bake that looks a lot like this gratin :)
Yes, I did, Medeja! This is definitely a perfect dish for a cold winter’s day; I bet your mother made it in winter! :)
Dauphinois.. that is a fun word! Makes me think about culinary school. OH how I love potatoes and cheese, these look FAB…
Thanks, Louise! I do love that word, too!
Hi Christina, If I was to get only one of Anne Wilian’s books, which would you suggest and why? Thanks in advance. P.S. I love all your pictures, that’s what makes me try your recipes!!
That’s a difficult question, Pamela. Do you want a cookbook for savory or sweet recipes? Do you want one on French cooking? Step by step instructional cookbook? I’d look on Amazon.com and type in “Anne Willan” and look at all her books, then decide. I would bet all of them are fabulous! ;) Thank you, Pamela!! I’m so glad you like my photos! :)