Scalloped Potatoes With Heavy Cream and Cheese

“Julia Child Rules!!! "Gratin Jurassien" Named for the Juras region in Switzerland. A mainly Francophone region in the Jura mountains that border France. Use more cheese if you want to, it won't hurt, especially on the top of the casserole. This is filling and rich and goes wonderfully with beef, pork, lamb, pretty much anything. It also freezes and reheats nicely. You can also saute pearl onions in butter and put them in amongst the potatoes and cheese. An afterthought: try to get waxy potatoes, like reds or golds, to make sure that the slices don't turn to mush when absorbing the cream. (and that should be emmenthal cheese, but I can't get it to correct. Sorry.)”
2hrs 40mins

Ingredients Nutrition

  • 2 lbs red potatoes, peeled
  • 4 tablespoons butter, no salt clarified
  • 1 cup grated emmenthaler cheese or 1 cup gruyere
  • 1 14 cups whipping cream, room temperature
  • 12 cup milk, if needed, boiled and kept warm
  • black pepper


  1. First: Please read the introduction.
  2. Slice the potatoes into 1/8 inch slice.
  3. Place in bowl and cover with cold water.
  4. Let soak for at least an hour.
  5. Drain well and pat dry.
  6. Heat oven to 300°F.
  7. Using 1 T of the butter coat the bottom and sides of a 10 inch, 2" deep casserole.
  8. Arrange potatoes in layers, after each layer add cheese, pepper and small amount of butter.
  9. Repeat to use all the potatoes, finishing the top with cheese and the last of the butter.
  10. Heat the cream, VERY GENTLY, until butter begins to appear.
  11. Immediately pour the cream over the potato layers. It should come up the side of the pan about halfway, add milk if needed.
  12. Bake for 1 1/2 hours until top is lightly browned.
  13. The cream should have absorbed into the potatoes, which should be tender, not mushy.
  14. Remove from oven and let sit for 10 minutes, loosely covered.

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