Julia Child Scalloped Potatoes Recipes

JULIA CHILD SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees.
• Spray a 9x13 baking dish with cooking spray and set aside.
• Peel and slice the potatoes to about 1/8-inch thick with a hand-held mandolin. Soak the potatoes in cold water after slicing for about 15 minutes, drain well.
• In a non-stick skillet over medium heat, toast the unpeeled garlic cloves for about 15 minutes. Shake the pan occasionally to toast the garlic cloves evenly. Remove garlic from the pan and allow to cool a bit. Then peel and press the cloves through a garlic press.
• Mix the pressed and toasted garlic cloves with the heavy cream in a glass measuring cup. Heat the cream for 2 minutes in the microwave so it is warmed through. Stir the salt, pepper and thyme into the cream and garlic mixture.
• Layer half the potatoes evenly onto the bottom of the baking dish. Sprinkle evenly with 1 cup of the Swiss cheese and 1/4 cup of the Parmesan cheese.
• Pour half the cream and garlic mixture over the potatoes and cheese.
• Repeat layers - the other half of the potatoes, the remaining 1 cup of swiss and 1/4 cup of Parmesan and the remaining cream mixture.
• Bake in the oven, uncovered, for 1 hour. The potatoes are done when they are easily pierced with a fork.

SCALLOPED POTATOES (JULIA CHILD'S RECIPE) RECIPE - (4.7/5)

Steps:

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