Gratin Dauphinois (Bobby Flay) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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:
1. Preheat oven to 375 degrees F.
2. 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.
3. 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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