Gratin Dauphinois Recipes

GRATIN DAUPHINOIS

Gratin Dauphinois image

Provided by Bobby Flay

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 6

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

Steps:

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.

GRATIN DAUPHINOISE

Gratin Dauphinoise image

This traditional French casserole of thinly sliced potatoes with milk, cream, garlic, and Gruyere cheese, takes a little effort, but the result is a bubbling, indulgent accompaniment to a special meal.

Provided by Martha Stewart

Categories Food & Cooking Main Dish Recipes Casserole Recipes

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter, room temperature, plus more for baking dish
3 pounds (8 to 10 small) Yukon gold potatoes
1 large garlic clove, minced
1 1/4 cups milk
1 cup heavy cream
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly grated nutmeg
1 dried bay leaf
Freshly ground pepper
3 ounces Gruyere cheese, finely grated (about 1 cup)

Steps:

Preheat oven to 400 degrees, with rack in center. Generously butter a 9-by-12-inch glass baking dish. Peel potatoes, and slice into 1/8-inch-thick rounds. Place slices in a bowl of cold water as you go to prevent discoloration.
In a medium saucepan, combine garlic, milk, heavy cream, salt, nutmeg, and bay leaf. Bring just to a simmer over medium heat, and pour into prepared baking dish. Discard bay leaf.
Drain potatoes in a colander, and transfer to baking dish. Using a large spoon, toss potatoes with milk mixture pressing down gently to distribute the potato slices evenly. Season with pepper. Dot with butter, distributing evenly over entire surface; sprinkle with cheese.
Place in oven; bake until potatoes can be pierced with a fork and top is brown, 45 to 50 minutes. Serve immediately.

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