Gratin Dauphinois

  • Level: Easy
  • Total: 55 min
  • Prep: 10 min
  • Inactive: 10 min
  • Cook: 35 min
  • Yield: 6 to 8 servings
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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


  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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