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Gratin Dauphinois
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


Instructions
Preheat oven to 375 degrees F.


1

Copyright 2006 Television Food Network, G.P., All Rights Reserved


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.



2

Copyright 2006 Television Food Network, G.P., All Rights Reserved