Julia Child's Gratin Savoyard

From My Carolina Kitchen

This is the non-cream version of Gratin Dauphinois, that rich and decedent dish also known as Potatoes Au Gratin or Scalloped Potatoes. This goes particularly well with beef dishes. Sometimes we have this dish for lunch with a green salad – delicious.

2 pounds peeled potatoes, I used Rooster potatoes

6 tablespoons unsalted butter

1 clove of garlic

Kosher salt & freshly ground black pepper

1 cup beef broth

1 cup Gruyere cheese, grated

Preheat the oven to 425 degrees F.

Cut potatoes in thin slices, place in a bath of cold water, drain when ready to use. Butter an oven-safe dish with a tablespoon of butter (a 10” oval au gratin dish is perfect) and rub with a cut clove of garlic. Drain the potatoes and dry well with a kitchen towel. Spread half of them over the dish in a decorative pattern and sprinkle with salt and pepper. Divide over them half of the butter and cheese. Repeat with the second layer. Add beef broth to cover by three quarters, bring to a simmer * on top of the stove, and then bake in a preheated 425 degree F oven about 40 minutes, until the potatoes are tender and nicely browned on top. Serves 4, or 2 if they are very hungry.

*You can also boil the broth in a separate pan, and then add it to the potatoes right before they go in the oven, if that works best for you.

Adapted from Julia Child’s The Art of French Cooking