Food Network: Gratin Dauphinois

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

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.

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.