Gratin Dauphinois

Ingredients:

• 3 cups heavy cream
• 6 Russet Burbank potatoes, peeled and sliced ​​1/4 inch thick (with a knife or mandoline)
• 1 clove garlic, peeled and halved
• 1 cup grated Gruyere
• 2 tbsp chopped chives (optional)

Preparation:

1. Preheat oven to 190°C.
2. In a medium saucepan, bring 2 cups of heavy cream to a boil. Add the potatoes, season with salt and pepper, and cook for 3 minutes.
3. Rub the bottom and inside walls of an 8-inch baking dish with the cut side of a garlic clove. Add the potatoes and cream and top with the remaining cream; sprinkle with Gruyère. Top with chives, if using.
4. Bake on a baking sheet until the potatoes are tender and the cheese is golden brown, about 30 minutes. Remove from the oven and let rest for 10 minutes before serving.