Ingredients Jump to Instructions ↓

  1. 3 cups heavy cream

  2. 6 russet potatoes , peeled and cut into 1/8-inch thick slices (on mandoline or with a knife) Salt and freshly ground pepper

  3. 1 clove garlic , peeled and halved

  4. 1 cup grated Gruyere

  5. 2 tablespoons chopped chives, optional

Instructions Jump to Ingredients ↑

  1. 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.


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