dhoha123 Julia Child scalloped potatoes recipe features thinly sliced potatoes, heavy cream, Gruyère cheese, butter, garlic, and a hint of nutmeg. This dish boasts a creamy, cheesy texture with a savory, slightly nutty flavor. The name “scalloped” comes from the scallop-like overlapping potato slices that create a beautiful, layered presentation.
Ingredients
- 2 pounds of potatoes
- 2 cups of heavy cream
- 1 1/2 cups of Gruyère cheese, grated
- 4 tablespoons of unsalted butter
- 2 cloves of garlic, minced
- 1/4 teaspoon of nutmeg
- Salt and pepper to taste
How to make Julia Child Scalloped Potatoes
- Preheat the oven to 375°F (190°C).
- Peel and thinly slice the potatoes.
- In a saucepan, heat the heavy cream with minced garlic and nutmeg.
- Rub a baking dish with a bit of butter.
- Layer half of the sliced potatoes in the dish.
- Pour half of the warm cream mixture over the potatoes.
- Sprinkle half of the grated Gruyère cheese on top.
- Repeat with the remaining potatoes, cream, and cheese.
- Dot the top with the remaining butter.
- Season with salt and pepper.
- Bake in the preheated oven for 50-60 minutes.
- Let the dish cool for 10 minutes before serving.
Julia Child Scalloped Potatoes Recipe Variations
- Cheddar and Bacon Scalloped Potatoes. The addition of sharp cheddar cheese and crunchy bacon elevates Julia Child’s scalloped potatoes. First, fry six bacon slices until they are crispy. Combine the grated Gruyère cheese with the crumbled bacon. Continue layering the potatoes as before. Use sharp cheddar cheese in place of half of the Gruyère.
- Potatoes with Herb Infusion Scalloped. For a fragrant take on the traditional scalloped potatoes, add some fresh herbs. First, finely chop a few fresh parsley, rosemary, and thyme leaves. Combine these herbs with the nutmeg and garlic in the warm cream mixture.
- Gruyère scalloped potatoes with mushrooms. For a hearty, umami-rich variant, add sautéed mushrooms. Eight ounces of sliced and sautéed mushrooms in butter till golden brown. As you normally would, layer the potatoes, dividing the layers with a layer of sautéed mushrooms. This Gruyère cheese goes really well with the earthy mushrooms, so use it again.
What to Pair with Julia Child Scalloped Potatoes
- Butter Green Beans with Garlic. Scalloped potatoes go very well with green beans tossed with garlic butter. Their crispness makes a lovely contrast to the velvety potatoes. Savory undertones from the butter and garlic improve the dish. With its blend of flavors and textures, this dish is well-balanced and suitable for any evening.
- Sage-Steamed Chicken. Scalloped potatoes go very well with herb-roasted chicken. The thick, creamy potatoes go well with the juicy, delicious chicken. Enhancing the entire flavor profile, the herbs add a hint of freshness and scent.
- Green salad mixed with vinaigrette. Scalloped potatoes are a fantastic contrast to a light and refreshing mixed green salad with vinaigrette. The tart vinaigrette and crunchy greens balance the dish’s richness by clearing the palette.
How To Store This Recipe?
- In The Fridge. Store scalloped potatoes in an airtight container in the refrigerator. They stay fresh for up to 3 days. Cover the dish tightly with plastic wrap or foil.
- In The Freezer. Freeze scalloped potatoes by placing them in a freezer-safe container. They can be frozen for up to 2 months. Thaw them in the refrigerator before reheating.
- To Reheat. Reheat scalloped potatoes in the oven at 350°F (175°C) for 20-25 minutes. Cover with foil to prevent drying out.
Recipe Nutrition Facts
- Calories: Approximately 350 per serving.
- Total Fat: 24g per serving.
- Saturated Fat: 15g per serving.
- Cholesterol: 80mg per serving.
- Sodium: 320mg per serving.
- Total Carbohydrates: 22g per serving.
- Dietary Fiber: 2g per serving.
- Sugars: 2g per serving.
- Protein: 9g per serving.
- Vitamin A: 15% of the daily value.
- Vitamin C: 15% of the daily value.
- Calcium: 20% of the daily value.
- Iron: 6% of the daily value.
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