Julia Child’s Provençal Potato Gratin. Potatoes aren't usually associated with Provençal cooking, but every French region must have its gratin: sliced potatoes baked into a delicious mass that is the perfect side dish for roasts. The binder can be milk, broth, cream or, as in this case, the natural juices of vegetables like tomatoes and onions.
I call these Julia Child Scalloped Potatoes – which is easier to say than their original name of Gratin Dauphinois. This potato dish made famous by Julia Child are basically a fancy version of scalloped potatoes. Thinly sliced potatoes are baked together with cream and cheese for a fabulous and crave-worthy side dish.
Julia Child's recipe for vinaigrette —made with "dry martini proportions" of vinegar to oil—certainly stands the test of time. If you're just begun to foray into bread-baking, may we suggest testing your hand with a classic French baguette?
A Burgundy wine like Pinot Noir gives the dish complexity and body—you can use any red wine you'd like, but in honor of Child, we suggest selecting a French bottle. Find the recipe here . Well-known as one of Julia Child's favorite dishes, this soup of chilled leek and potato is startling in its simplicity.