Julia Child's Potato Gratin Savoyard
Author: Adapted from Julia Child
Serves: 6
- 2 lb boiling potatoes
- ½ clove unpeeled garlic
- 6 Tb butter
- 1 tsp salt
- ½ tsp black pepper
- 1 cup grated swiss cheese, emmental or gruyère
- 1 cup beef broth
- Preheat oven to 425°F with a rack in upper third of oven.
- Peel potatoes and thinly cut into ⅛ inch thick slices, using slicer if desired. Transfer to a bowl with cold water, and drain when ready to use.
- Rub the baking dish with the cut garlic. Smear the inside of the dish with 1 Tbsp butter.
- Drain potatoes and dry in a paper towel.
- In a small saucepan, bring beef broth to a boil.
- In the meantime, spread half of potatoes in the bottom of baking dish. Divide over them, half the salt, pepper, cheese and butter.
- Arrange remaining potatoes over the first layer, and season them.
- Pour boiled broth over mixture. Sprinkle remaining ½ cup cheese over mixture and dot with butter.
- Bake for 25 to 30 minutes or until potatoes are tender, broth has been absorbed and the top is nicely browned.
Recipe by Valerie's Keepers at https://www.valerieskeepers.com/julia-child-potato-gratin-savoyard/
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