Shredded potato gratin julia child

This dish is a beautiful combination of potatoes au gratin and rösti. Like rosti, the potatoes are peeled and coarsely grated. Then, like potatoes au gratin, the potatoes are baked in a luxurious creamy and cheesy sauce. It's a fancy-ish side dish for any special meal.

It's the best of both worlds.

Julia Child’s Potato Au Gratin is made with starchy potatoes with cream, garlic, butter, salt, pepper, gruyere cheese, and optional thyme, creating a luscious, cheesy dish baked to perfection for 1 hour and 30 minutes!

This recipe received a 10 out of 10 from me! It was so delicious. I highly recommend you serve this up on your dining room table this weekend! | Mastering the Art of French Cooking | Julia Child Recipes | Gratin | Breakfast Casserole

Potatoes au Gratin is sure to be a crowd-pleaser, bringing warmth and flavor to your table! 🥔🧀 Layers of thinly sliced potatoes baked with creamy cheese and a golden crust make this dish perfect for holiday meals, potlucks, or cozy family dinners. It’s rich, savory, and always a hit! 📌 Save this pin to serve cheesy, comforting Potatoes au Gratin for your next gathering! #PotatoesAuGratin #ComfortFood #HolidayRecipes #CheesyGoodness #EasySideDishes #FamilyFavorites

Chateau potatoes date back to the Napoleon Bonaparte era and were the accompaniment to chateaubriand. These buttery potatoes are sautéed and roasted.

Julia Child’s Rapee Morvandelle (Gratin of potatoes, onions & ham) Mostly from Mastering the Art of French Cooking Serves 6-8 Ingredients: ½ cup onion, finely minced 2 tbsp olive oil 2 tbsp butter ½ cup cooked ham, diced (Julia did say to finely dice, but I like to see little squares) 4 eggs 1 clove garlic, minced (Julia calls for ½ a clove…but seriously…) 2 tbsp fresh parsley chopped (and I added 1 tsp fresh thyme leaves too rather than the chervil…although the chives she mentioned would…

Potato, Onion & Sausage Gratin. Comfort food from Julia Child's book, Mastering the Art of French Cooking it's a perfect dish for breakfast or brunch or supper.

I am a huge fan of most potato recipes but when it comes to gratin or scalloped potatoes I find them extra tasty! This recipe uses broth in place of cream. Don’t even begin to think these are lesser for being made without cream. They get a good dose of butter and the perfect amount of cheese. I actually prefer these over the same type with cream. INGREDIENTS • 2 lbs boiling potatoes • ½ clove unpeeled garlic • 6 Tb butter • 1 tsp salt • ½ tsp black pepper • 1 cup grated swiss cheese…