Since we’re still in the resurgence year of Julia Child I thought I’d wind up the year with one of my many versions of her recipe for Gratin Dauphinois or Scalloped Potatoes with Milk, Cheese, and a Pinch of Garlic. I say many because I hadn’t opened the book in years for these exact ingredients since I started making scalloped potatoes this way. And usually the recipe is doubled for my 10 x 15 inch pan since it makes a great potluck dish.

2 lbs. potatoes (6 to 7 cups when sliced) – up to half of this could be sweet potatoes

425 degree oven – Bake 30 minutes or until done – this time it took 45 minutes

A fireproof baking-dish about 10 inches in diameter and 2 inches deep

½ clove unpeeled garlic (plus lots of sliced garlic mixed in with the potatoes

4 Tb butter (Julia used a lot of butter but I don’t think it’s necessary except for greasing the pan

1 tsp salt (or to taste – I used about ½ tsp)

1/8 tsp pepper

1 cup (4 ounces) grated Swiss cheese (or sharp cheddar)

1 cup boiling milk (may use half and half if you like)

This adaptation includes sliced sweet potatoes mixed with your favorite ‘regular’ potatoes which these days can be red, white or blue or ??? and lots of sliced garlic. After greasing the pan and smearing it with a garlic half, make two layers of potatoes, garlic slices, and sharp cheddar cheese alternately. Pour on the hot milk or cream ( I also squeezed a clove of garlic and added it to the liquid) and set the dish in the upper third of a 425 degree oven for around 30 minutes. It may take longer if you get heavy handed with the potatoes which is easy to do, or if you double the recipe.

Usually I cover the dish for the first half of the baking, especially with the bigger pan, so the potatoes don’t get overly browned. It’s also important to use a sharp or well flavored cheese if you want the cheese flavor to shine through. The milder cheeses get lost in the shuffle. This is not a soupy dish since most, if not all, of the liquid is absorbed into the potatoes.

My summer version uses freshly chopped garden tomatoes for the liquid. On occasion I’ve added mushrooms. This is a good basic recipe amenable to alterations of all sorts! Bon Appetite!