Recipe courtesy of Bobby Flay
Gratin Dauphinois
Total:
55 min
Prep:
10 min
Inactive:
10 min
Cook:
35 min
Yield:
6 to 8 servings
Level:
Easy
Total:
55 min
Prep:
10 min
Inactive:
10 min
Cook:
35 min
Yield:
6 to 8 servings
Level:
Easy
Total:
55 min
Prep:
10 min
Inactive:
10 min
Cook:
35 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 3 cups heavy cream
  • 6 russet potatoes, peeled and cut into 1/8-inch thick slices (on mandoline or with a knife)
  • Salt and freshly ground pepper
  • 1 clove garlic, peeled and halved
  • 1 cup grated Gruyere
  • 2 tablespoons chopped chives, optional

Directions

Preheat oven to 375 degrees F.

Bring 2 cups of the heavy cream to a simmer in a medium saucepan. Add the potatoes, salt and pepper and cook for 3 minutes.

Rub the cut side of the garlic clove on the bottom and sides of an 8-inch casserole or baking dish. Add the potatoes and cream and top with the remaining cream and Gruyere cheese. Sprinkle chives over top, if using. Bake on a baking sheet until potatoes are tender and cheese is golden brown and bubbly, about 30 minutes. Remove from oven and let rest 10 minutes before serving.

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