I Tried Julia Child’s “Legendary” Potatoes, and I’m Definitely Making Them for Thanksgiving This Year

If Julia Child taught me anything, it’s that French cuisine doesn’t have to be intimidating. Sometimes, it’s as simple as transforming humble ingredients into something special. Her famous Scalloped Potatoes or Dauphinoise Potatoes, as they’re traditionally known, are the perfect example. When I was asked to test this recipe, I knew it would be special with its layers of thinly sliced potatoes swimming in cream and crowned with cheese. But I didn’t expect how this deceivingly easy dish, with its few everyday ingredients, would earn the highest praise from my family. They want an encore, and they’ll likely get one since it’s the perfect make-ahead side dish for the upcoming holidays.

Get the recipe: Julia Child’s Scalloped Potatoes Baked in Cream

The key to Child’s potatoes is all in the technique. Here’s how to nail it: Start by pouring about 2 cups each of heavy cream and half-and-half into a large pot. Stir in a bay leaf and a clove (or two) of pureed garlic, and season it with salt and pepper. Child recommends white pepper. If I remember correctly from culinary school, white pepper is used more for appearance (or lack thereof) than flavor in light-colored French dishes. While it does have a distinct and different taste from black pepper, either will do. 

Next, slice two and a half pounds of “boiling” potatoes into 1/4-inch slices. There was no clarity about peeling potatoes, but I kept the skins on for a bit of structure, also figuring I might as well get a modicum of fiber in this creamy potato dish. The secret to creamy, evenly cooked potatoes is uniformly slicing the spuds. So, cutting the potatoes is probably the most important part of the dish.

Drop your sliced potatoes into the pot, ensuring they’re covered with the cream by about half an inch. Then transfer the pot to the stove and bring everything to a low simmer. The next hour or so is pretty hands-off, aside from periodically checking to ensure it’s not boiling, which can cause the cream to curdle and the potatoes to stick to the bottom of the pot. Simmer the potatoes gently until they’re tender, then correct for seasoning. I added a lot more salt and a bit more pepper at this point. 

Transfer everything to a buttered baking dish. From here, you have two options. The first is to sprinkle on a few tablespoons of grated Swiss cheese, preheat your oven, and bake until it’s golden brown and bubbling. This takes about 20 minutes. Alternatively, you can cool, cover, and transfer the whole dish to the fridge until you’re ready for the final bake. I did this 24 hours before, but I think it would keep in the fridge for three to four days. From here, all that’s left to do is bake it per the instructions. I let mine sit at room temperature for about half an hour, then put the pan in the oven while it was preheating so my pan wouldn’t crack. Twenty minutes later, it was ready! 

I knew this dish would be good, but I wasn’t sure if it would live up to the hype of being legendary. I was wrong. One bite, and I was hooked. The layers of tender, creamy potatoes, the savory Swiss cheese, and that golden, bubbly top all made for the ultimate comfort food.

I was skeptical that the 3 to 4 tablespoons of cheese it called for would be sufficient, so I added a bit more. But it wasn’t necessary. The simple flavors meld together into something so much greater than the sum of its parts. The garlic adds a subtle depth, the cream makes it lush and indulgent, and the little bit of cheese ties it all together in the most delicious way. I do recommend adding more garlic, though. I used two fat cloves, and that flavored the cream perfectly.

• Use the right potatoes. Waxy varieties, like Yukon Golds, retain their shape while becoming tender. The result is an ultra-creamy potato with beautiful definition.
• Slice them thin. Consistent 1/4-inch slices are key for even cooking. Using a sharp knife (or a mandoline slicer) is essential. 
• Mix up the cheese. Swiss is traditional, but you can also use Gruyere, Emmentaler, or other similar cheeses. Parmesan cheese or a sharp cheddar cheese would take the dish in a different direction but be equally as delicious.
• Let it rest. After baking, allow the dish to sit for about 10 minutes before serving. This allows the cream to thicken up for the perfect texture.

Get the recipe: Julia Child’s Scalloped Potatoes Baked in Cream