Also known as Dauphinoise Potatoes, this French classic is made with layers upon layers of finely sliced potatoes, cream, butter and cheese with a hint of fresh thyme. Adapted from a Julia Child’s recipe, this is luxurious and thoroughly indulgent. Bonus: It’s the ultimate make ahead potato side dish! Potatoes au Gratin? Or Scalloped Potatoes?
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. To slice the potatoes, a hand-held mandolin is really a must.
Julia Childs uses gruyere. It’s quite expensive so for everyday purposes, mozzarella is an idea alternative but if you do, add an extra pinch of salt on each layer. Any other melting cheese will also work fine – Monterey Jack, cheddar and tasty are all cheeses I have used and love.