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
Description
Food Network Invites You To Try This Gratin Dauphinois Recipe From Bobby Flay.
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