Jean Georgess Gratin Dauphinois Recipes

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GRATIN DAUPHINOIS



Gratin Dauphinois image

Provided by Bobby Flay

Categories     side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 6

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

Steps:

  • 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.

JEAN-GEORGES'S GRATIN DAUPHINOIS



Jean-Georges's Gratin Dauphinois image

Jean-Georges Vongerichten, owner of Prime Steakhouse, at the Bellagio Hotel in Las Vegas, shares his recipe for this Prime favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 7

2 large Idaho potatoes, peeled and cut into 3/4-inch cubes, unwashed
Coarse salt
4 cups heavy cream
1/2 head garlic, sliced horizontally
Freshly ground white pepper
Freshly grated nutmeg
1 to 2 tablespoons freshly grated Parmigiano-Reggiano cheese

Steps:

  • Place potatoes in a small saucepan covered with cold water and add a pinch of salt. Bring to a boil over high heat, and cook for 1 1/2 minutes. Remove from heat, and drain.
  • Heat heavy cream in a medium saucepan with garlic over medium-low heat until reduced to 2 cups, about 30 minutes. Add drained potatoes, salt, pepper, and nutmeg. Cook over medium heat, stirring occasionally, until potatoes are tender, about 15 minutes.
  • Remove garlic, and divide cooked potatoes between two 6-inch round gratin dishes or one large gratin dish. Sprinkle with cheese, and place under broiler until golden.

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