"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."
"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,"
"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."
Begin by combining about 2 cups each of heavy cream and half-and-half with a bay leaf and pureed garlic, then season with salt and pepper. Use white pepper for a less visible seasoning in light-colored dishes if desired. Slice two and a half pounds of boiling potatoes into uniform 1/4-inch slices to ensure even, creamy cooking. Leaving the skins on adds structure and fiber. Arrange the potato slices so they are covered by about half an inch of cream before proceeding with cooking and baking steps.
Read at Apartment Therapy
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