Julia Child’s Potatoes Dauphinoise

These are absolutely one of my family’s favorite. Really easy if you have a mandolin or a food processor with a slicing blade.

Servings: 6-8

Ingredients:

• 2 lbs. potatoes, sliced thin (food processor or mandolin helpful here)

• 1 ½ cups low fat milk

• 1 large clove garlic, minced

• Salt and pepper to taste

• 1 T. butter, cut into bits

Chef's Tip:

Instructions:

1.      Preheat oven to 425 degrees

2.      Peel potatoes and slice into ½ inch thick slices.  As you go, drop slices into bowl of cold water. 

3.      In a medium saucepan, bring milk, garlic, salt and pepper to boil.  Reduce heat immediately to avoid boiling over.

4.      Drain the potatoes and place into a baking dish.  Pour milk mixture over the potatoes, adding a little more milk if necessary to come ¾ of the way up the potatoes.

5.      Dot with pieces of the butter and place in oven. Bake until nicely browned and the milk has almost entirely been absorbed, about 25-30 minutes.