Julia Childs Gratin Dauphinois Au Gratin Potatoes Food

GRATIN DAUPHINOIS

Steps:

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

GRATIN DAUPHINOIS - INSPIRED BY JULIA CHILD

Steps:

• Preheat oven to 425 degrees F and adjust oven rack to top third of oven.
• Rub the baking dish with cut garlic to impart a hint of flavor. (I use a large, shallow corningware dish that I can place both on the stovetop and in the oven.).
• Grease the baking dish with a bit of vegetable oil.
• Slice the potatoes about 1/8 inch thick and spread half of the slices in the bottom of the dish.
• Top with half of the salt, pepper, cheese and dots of butter.
• Repeat with the remaining slices and topping.
• Pour on the boiling milk. The amount of milk depends on the size of the baking dish and how full of potatoes it is. You just want to almost cover the potatoes with the milk.
• Set the baking dish over heat (on the stove is OK if you're using Corningware or the equivalent).
• When the milk starts to simmer, transfer the baking dish to the oven.
• Bake 20-30 minutes until potatoes are tender, milk has been absorbed, and top is brown.

JULIA CHILD'S PROVENçAL POTATO GRATIN

Steps:

• Heat oven to 400 degrees and place a rack at the middle level. In a large saucepan, combine onions and 2 tablespoons olive oil and stir to coat over low heat. Sprinkle lightly with salt. At a gentle simmer, cook uncovered until onions are softened and lightly golden, 10 to 15 minutes, stirring often. Do not brown; lower the heat if necessary. When done, fold in tomatoes just until heated through. Set aside.
• In a small food processor or a mortar, add the anchovies - anywhere from 6 to 12 fillets, depending on their size and your taste. Add garlic, herbs and a dozen grinds of pepper. Add 2 tablespoons olive oil (or use the oil from the anchovy can, if you like). Crush or pulse together into a chunky paste, thinning with oil as needed to make a loose, fluid mixture.
• In a medium-size baking dish, spread a quarter of the onion-tomato mixture. On top, arrange half the potato slices, then half the anchovy mixture. Add half the remaining onion-tomato mixture. Build one more layer with remaining potato slices, anchovy mixture and onion-tomato mixture. Sprinkle cheese on top and drizzle with olive oil.
• If the dish is very full, place on a baking sheet. Transfer to oven and bake, uncovered, until potatoes are tender and have absorbed all of the juices in the bottom of the dish, 40 to 50 minutes. Test by tasting a bit of potato; it should be soft all the way through, with no raw taste. If the top is browning too fast, cover very loosely with a sheet of foil. If the top is not brown enough when the potatoes are cooked, broil briefly until deliciously glazed.
• Serve gratin hot or warm. Can be cooled and reheated later the same day, but do not refrigerate.