Potato Gratin Dauphinois Recipe
Where all of Grandmother's favorite recipes are found, just like Grandmother makes them, with a little love.
3 cups heavy cream
6 russet potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground pepper
1 clove garlic, peeled and halved
1 cup grated Gruyere
2 Tablespoons chopped parsley, optional
Preheat oven to 375F.
Grease an 8 inch oven proof dish with butter and but but bottom and sides with the garlic clove pieces.
Wash, peel, slice the potatoes into 1/8 inch pieces.
Bring 2 cups of the heavy cream to a simmer in a large heavy bottom saucepan. Add the sliced potatoes, salt and pepper and cook for 5 minutes.
Transfer the partially cooked potatoes in cream into the prepared baking dish. Pour the remaining 1 cup of cream on top and sprinkle with the Gruyere cheese.
Sprinkle the chopped parsley on top. Cover with aluminum foil.
Bake for about 25 minutes until the potatoes are tender.
Remove the foil and bake for another 5 minutes or until the top is golden brown and bubbly.
Remove from oven and let rest 10 minutes before serving.