Julia Child Scalloped Potatoes Food

SCALLOPED POTATOES (GRATIN DAUPHINOIS)

Steps:

• Preheat oven to 425 degrees F.
• Peel the potatoes and slice them 1/8″ thick. Place in a bowl of cold water. Drain when ready to use.
• Rub the baking dish with the cut garlic. Rub the inside of the dish with 1 tablespoon butter. Drain the potatoes and dry them with a towel. Spread half of them in the bottom of the dish. Sprinkle potatoes with half of the pepper, salt, cheese, and butter.
• Arrange the remaining potato slices over the first layer, and sprinkle with the remaining salt, pepper, cheese, and butter. Pour the boiling milk over the potatoes.
• Set baking dish over heat and when simmering, set in upper third of preheated oven. Bake for 20-30 minutes or until potatoes are tender, milk has been absorbed, and the top is nicely browned.

SCALLOPED POTATOES WITH HEAVY CREAM AND CHEESE

Steps:

• First: Please read the introduction.
• Slice the potatoes into 1/8 inch slice.
• Place in bowl and cover with cold water.
• Let soak for at least an hour.
• Drain well and pat dry.
• Heat oven to 300°F.
• Using 1 T of the butter coat the bottom and sides of a 10 inch, 2" deep casserole.
• Arrange potatoes in layers, after each layer add cheese, pepper and small amount of butter.
• Repeat to use all the potatoes, finishing the top with cheese and the last of the butter.
• Heat the cream, VERY GENTLY, until butter begins to appear.
• Immediately pour the cream over the potato layers. It should come up the side of the pan about halfway, add milk if needed.
• Bake for 1 1/2 hours until top is lightly browned.
• The cream should have absorbed into the potatoes, which should be tender, not mushy.
• Remove from oven and let sit for 10 minutes, loosely covered.

A POTATO DISH FOR JULIA

Steps:

• Peel the potatoes and slice them very thin, about 1/8-inch thick. Peel and mince the garlic, then with the flat of your chef's knife, mash it with a little salt into a paste. Work about 1 teaspoon of the butter into it and set it aside.
• Heat 1 1/2 teaspoons of the butter in a small frying pan over medium-low heat, and lay in half the potato slices, overlapping slightly, to fill the bottom of the pan. Salt and pepper them lightly, and smear the garlic paste on top. Add the remaining potatoes, season lightly and set a small cover askew on top of the pan. After about 8 minutes, turn the potatoes by setting a small, sturdy plate on top of the pan and flipping them over and onto it. They won't hold together in perfect shape, but don't worry.
• Heat the remaining butter in the pan and slide the potatoes back in. Let them cook, semicovered, for 5 minutes, then uncovered for a couple minutes more, until nicely browned. Slide them onto a warm plate, season to taste and let them mingle with whatever juicy meat you're treating yourself to for dinner.

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.

GRATIN OF POTATOES, HAM, EGGS & ONIONS (JULIA CHILD)

Steps:

• Adjust oven rack to upper third of oven and preheat oven to 375 degrees F.
• Cook the onions in the oil and butter over low heat for about 5 minutes, til tender but not browned.
• Raise heat slightly, stir in ham, and cook a moment longer.
• Beat eggs in a mixing bowl with garlic, herbs, cheese, cream or milk, and seasonings.
• Add in the ham and onions; mix.
• Peel and coarsely grate potatoes. Squeeze the water out of the grated potatoes, a handful at a time.
• Stir potatoes into egg mixture. Check seasoning. (May be prepared in advance up to this point.).
• Heat the butter in the baking dish. When it foams, add potato and egg mixture. Place dots of butter on top.
• Bake 30-40 minutes, or until top is nicely browned. Serve directly from the baking dish or skillet.