Gratin Dauphinois

By ctaubenheim

Ingredients

• 3 cups heavy cream
• 6 russet potatoes, peeled & cut into 1/8 inch thick slices
• salt and freshly ground pepper
• 1 clove garlic, peeled and halved
• 1 cup grated Gruyere
• 2 Tbsp chopped chives, optional

Preparation

Step 1

Preheat oven to 375. 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 cheese 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.