Julia Childs Potato Gratin Savoyard Food

JULIA CHILD'S GRATIN DAUPHINOIS (AU GRATIN POTATOES)

Steps:

• Preheat oven to 425 degrees F.
• Peel the potatoes and slice them 1/8 inch thick. Place in cold water. Drain well and pat dry when ready to use.
• Rub a 2-quart baking dish with cut garlic, then grease the dish with 1 tablespoon of the butter.
• Spread 1/3 of the potatoes in the bottom of the dish. Top with 1/3 each of the cream, cheese, salt, pepper, butter, and thyme. Repeat with the next 2 layers, finishing with the last 1/3 of the cheese. Bake for 45 to 55 minutes, or until the potatoes are tender, the cream is absorbed, and the top is a golden brown.
• If the top is not golden brown enough, you can place the potatoes under the broiler for a couple of minutes. DO NOT walk away, it will happen quickly.
• Allow the potatoes to rest for 10 minutes before serving them.

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.

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.

POTATOES AU'GRATIN - GRATIN SAVOYARD

Steps:

• Peel garlic cloves. Slice them in half and rub the freshly sliced sides onto a pie plate to leave a garlic flavor. Butter the pie plate.
• Peel and slice the potatoes very thin (1/8" thick or less) with a food processor or a careful hand.
• Boil the beef broth with the leftover garlic cloves.
• Layer half of the potatoes in the bottom of the pie plate. Top with half of the cheese. Liberally salt and pepper. Repeat this process for a second layer. (Don't overflow the pie plate, use as much as you can so that it fits properly with some room at the top for the broth to boil).
• Remove the garlic cloves and pour most of the boiling broth over the potatoes and cheese. The broth should come almost to the top of the potatoes. Save leftover broth to add near the end.
• Microwave the potatoes on high until they are done. You should be able to sink a fork into the slices with ease. This usually takes 8 minutes (but up to 15 for larger slices or more potatoes).
• Place the dish in a 350 degree oven for about ½ hour to brown. Pour in remaining broth if desired.

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.