Gratin Dauphinois

Name: Gratin Dauphinois
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 to 8 servings
Cuisine: european
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

Recipe courtesy of Bobby Flay

Watch how to make this recipe.

Gratin Dauphinois

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Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

524

Total Fat

39

Saturated Fat

24

Carbohydrates

36

Dietary Fiber

3

Sugar

4

Protein

11

Cholesterol

140

Sodium

678

Total: 55 min
Prep: 10 min
Inactive: 10 min
Cook: 35 min

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

524

Total Fat

39

Saturated Fat

24

Carbohydrates

36

Dietary Fiber

3

Sugar

4

Protein

11

Cholesterol

140

Sodium

678

Total: 55 min
Prep: 10 min
Inactive: 10 min
Cook: 35 min

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

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.