Recipe:Gratin dauphinois

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

How to make it:

1. Heat oven to 375 degrees F.
2. Take 2 cups of the heavy cream to a simmer in a medium pot. Add the potatoes, salt and pepper and cook for 3 minutes.
3. Brush the cut side of the garlic clove on the bottom and sides of an 8-inch casserole or baking dish.
4. Add the potatoes and cream and top with the leftover cream and Gruyere cheese. Sprinkle chives over top, if using
5. . Bake on a baking sheet until potatoes are tender and cheese is golden brown and bubbly for about 30 minutes.
6. Remove from oven and let rest 10 minutes before serving.

 

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