Gratin Dauphinois*

By RJamoralin

Episode: Culinary School Classics
LEVEL: Easy
Recipe courtesy Bobby Flay

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

Preparation

Step 1

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.