Gratin Dauphinois Recipe - Los Angeles Times
Cream and potatoes marry into a bubbling, rich gratin in this classic French dish, topped with Gruyère cheese that's broiled until melty and gooey.
Ingredients
- 4 cups heavy cream
- 2 teaspoons fine sea salt
- 1 teaspoon freshly ground black pepper
- 1923 grams (4 1/4 pounds) russet potatoes, scrubbed clean
- 2 heads of garlic, halved crosswise
- 2 tablespoons salted butter
- 250 grams (8 3/4 ounces) Gruyère cheese, grated (about 2 cups)
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