Julia Child's Gratin Dauphinois (Au Gratin Potatoes)

Julia Child's Gratin Dauphinois (Au Gratin Potatoes) are quite possibly my favorite potatoes ever! Potatoes, cream, cheese, and thyme? Heaven on a plate! 

Julia Child's Gratin Dauphinois (Au Gratin Potatoes) are quite possibly my favorite potatoes ever! Potatoes, cream, cheese, and thyme? Heaven on a plate! #potatoes #thanksgiving #christmas #easter #sidedish #recipe | bobbiskozykitchen.com

Julia Child's Gratin Dauphinois (Au Gratin Potatoes) are quite possibly my favorite potatoes ever! Potatoes, cream, cheese, and thyme? Heaven on a plate! #potatoes #thanksgiving #christmas #easter #sidedish #recipe | bobbiskozykitchen.com


Can you believe October is almost gone?

I am kinda skipping over Halloween this year because I am sooooo ready for Thanksgiving! 

Sorry Halloween I loves ya, but Thanksgiving is just calling my name.....loudly! 

Not that I want to hurry the year along. No way! Now that we have a grand daughter, I want to enjoy each and every minute we can squeeze in with her, and still want more!


But I love family time, and this year I am hosting the whole family at our house. The last time we did this I had 14 people, aside from Kevin and myself. It was crowded, a bit (OK a LOT) chaotic, but it just made my heart happy to  have everyone together, giving thanks for another year. 

Plus I just love to cook and feed people! 

WOW that's a shocker right? 

This year I have decided to take the help offered from the rest of the family and not try to do a kabillion things all by myself. I will be making the turkey, of course, and gravy, my Grandpa's stuffing, and slow cooker mashed potatoes. Kevin requested we use my white wine turkey brine as well.

But the desire to make all things "Thanksgivingy" is so strong, I pretty much know that we will be eating green bean casserole, sweet potatoes, glazed carrots, and brussels sprouts, for the next month! 

This recipe was made with my father in mind. As soon as I saw it on Recipe Tin Eats, I knew I had to make it! It just made me think of my Dad. This is our 3rd Thanksgiving without him. 

My Dad was a true Midwesterner. Give him meat, give him taters, he was a happy camper. In fact, there were nights he actually bypassed the meat and just made a meal of potatoes. These are potatoes you could do just that with.

I may or may not have been eating them this whole week for lunch!

Julia Child's Gratin Dauphinois (Au Gratin Potatoes) are quite possibly my favorite potatoes ever! Potatoes, cream, cheese, and thyme? Heaven on a plate! #potatoes #thanksgiving #christmas #easter #sidedish #recipe | bobbiskozykitchen.com


But seriously, these potatoes are so creamy, and rich, and oohhhh soooooo good, I have been tempted to make them every other night so I always have some in my fridge (they reheat wonderfully), but with cream and cheese? Ya, I am trying not to give into that temptation! I am looking toward December and all of that fudge and those cookies I will be making. I don't want my jeans to start hating me quite yet.

Thank goodness I still have carrots in my garden to work with and take my mind of of these potatoes!!

Oh, but back to Thanksgiving foods (snap out of the potato dream Bobbi), I am so happy that my kids have learned to like veggies now. When they were growing up, my cooking habits were, well they were pretty atrocious. I was a boxed and canned kinda cook. 

Fresh veggies? 

Pppffttttt what are ya, crazy??

Brussels sprouts?

You must have lost your mind!!

But not now  my daughter was actually excited to hear that I was making Brussels sprouts. Even when she found out there was no bacon involved!

Yes, I will admit, bacon was my gateway ingredient to lead them down the veggie path. I mean, we all know that pretty much everything is better with bacon right? 

Not this time peeps! These were roasted in all of their lovely Brussels sproutsy goodness, then topped with a bit of garlic and herb bread crumbs, with a touch of red pepper flakes.......soooooooooo good! 

In fact, they took the leftover sprouts with them! 

Aawwww she is all growed up now eating adult like foods and stuff   it makes a Momma so proud!

Julia Child's Gratin Dauphinois (Au Gratin Potatoes) are quite possibly my favorite potatoes ever! Potatoes, cream, cheese, and thyme? Heaven on a plate! #potatoes #thanksgiving #christmas #easter #sidedish #recipe | bobbiskozykitchen.com


Yield: 6 servings
Julia Child's Gratin Dauphinois (Au Gratin Potatoes) are quite possibly my favorite potatoes ever! Potatoes, cream, cheese, and thyme? Heaven on a plate! #potatoes #thanksgiving #christmas #easter #sidedish #recipe | bobbiskozykitchen.com

Julia Child's Gratin Dauphinois (Au Gratin Potatoes)

Julia Child's Gratin Dauphinois (Au Gratin Potatoes) are quite possibly my favorite potatoes ever! Potatoes, cream, cheese, and thyme? Heaven on a plate!
prep time: 15 minscook time: 45 minstotal time: 60 mins

ingredients:


  • 2 pounds russet potatoes
  • 1/2 clove garlic
  • 4 tablespoons butter, diced and divided
  • Kosher salt
  • Fresh cracked black pepper
  • 2 cups (8 ounces) sharp white cheddar cheese, grated *(see Cook's note)
  • 1 1/4 cups heavy cream`
  • 1 teaspoon fresh thyme leaves

instructions


  1. Preheat oven to 425 degrees F. 
  2. Peel the potatoes and slice them 1/8 inch thick. Place in cold water. Drain well and pat dry when ready to use.
  3. Rub a 2-quart baking dish with cut garlic, then grease the dish with 1 tablespoon of the butter. 
  4. 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. 
  5. 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. 
  6. Allow the potatoes to rest for 10 minutes before serving them.

NOTES:

This recipe is adapted. Traditionally this recipe calls for Emmental or Swiss cheese, I chose to use white cheddar.
Created using The Recipes Generator


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23 comments:

  1. I know I could live on these and be blissfully happy. :) Yours look wonderful.

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    Replies
    1. Thanks Maureen! I feel like I need to make sure I always have potatoes, cream, and cheese in the house so I can make these whenever the whim strikes me!

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  2. These look amazing!

    Paige
    http://thehappyflammily.com

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  3. I love potatoes like this! The more cheese and cream the better! These look amazing!

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  4. Potatoes au gratin is my fave dish at Thanksgiving. This is the perfect time to perfect my version with your recipe. Looks amazing!
    xo Chelsea
    http://chelseapearl.com

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    Replies
    1. Yay!! I hope you love them as much as we do Chelsea!

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  5. These look absolutely delicious! And anything that my will get my kids to eat brussel sprouts I have to try! Thanks for sharing an awesome recipe!

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  6. Mmmm, this looks so delicious!! Definitely saving this post to Pinterest to come back and make this for sure!

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  7. First, let me say, I made this (by the recipe) and it is delicious; how could cheddar and potatoes be anything but great! To be clear, (I'm a cheesemonger, therefore the importance to me) it appears that Julia Child's called for Swiss cheese (know in Europe as Emmental). It's unlikely to find many, if any, traditional French recipes calling for cheddar, which is not made in France at all; they have too many other options. In fact I would bet that the more likely choice would be Gruyere and particularly Comte, the "French" gruyere and maybe the most highly used cheese in French Cuisine. But at the time Julia wrote her "book" it would have been very hard to find any kind of Gruyere in the US but lots of "Swiss" a very commonly available "alpine" style cheese.

    ReplyDelete
    Replies
    1. Hi David I am so glad you enjoyed the dish. I know the original recipe called for Emmental, but not having that available, and being a cheddar lover as well, I decided to use white cheddar. That was just my own little twist. I am sorry if you thought I was trying to say this was a traditional French recipe. I will make a note of that.

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  8. I love Julia Childs and I have been trying to figure out ways to cook more like her! Thank you for the inspiration!

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  9. omg these look incredible!! I'm making them this weekend :)

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  10. Mmmm this recipe looks divine!! I'm actually drooling a little bit lol! Totally saving this to try--cheers!

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    Replies
    1. Haha I tend to drool over it as well. I love cheesy potatoes!! Thanks so much for the kind words and I hope you enjoy!

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  11. One of my favorite dishes to make will have to try this recipe and see which my family prefers.

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    Replies
    1. Oh I would love that Pamela! Please let me know what they think :)

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  12. These look incredible! You can never go wrong with cheesy potatoes! Can't wait to try this recipe out!

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  13. this recipe is incorrect. it calls specifically for guyere not cheddar cheese and that it be good quality which in US means bought in a specialty food store. It is to be cooked at 325 not 425 and care taken not to allow heavy cream to come to boil it also is supposed to brought close to a simmer on stove top before putting in oven. It also requires a variety of potato best old boiling very hard to find but any regular white one will work. All others are wrong starch content. This is clearly written in mastering the art of french cooking first volume

    ReplyDelete