Potato Gratin with Gruyere and Creme Fraiche

By golfrn9

Ingredients

• 3 lbs Russet potatoes, peeled, cut into 1/8 inch thick rounds
• 1 1/2 c. creme fraich,* stirred to loosen
• 1 1/2 c(packed) Gruyere cheese (about 6 oz)
• 2 tbsp chopped fresh Italian parsley

Details

Servings 8

Preparation

Step 1

Preheat oven to 400 degrees. Generously butter 13x9x2 inch glass baking dish. Arrange half o fpotato slices in bottom of prepared dish, overlapping slightly. Sprinkle generously with salt and pepper. Spread half of creme fraiche over potatoes and sprinkle wiht half of cheese. Top with remaining potatoes, overlapping slightly, sprinkle generously with salt and pepper. Spread with remaining creme fraiche, sprinkle with remaining cheese.

Bake gratin uncovered 30 minutes. Reduce oven temperature to 350 degrees. Continue to bake gratin until potatoes are tender and top is golden brown, about 45 minutes. Remove from oven; let stand 10 minutes. Sprinkle with parsley and serve.

*Available at some supermarkets. If unavailable, heat 1 1/2 cups whipping cream to lukewarm (85 degrees). Remove from heat and mix in 3 tbsp buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 - 48 hours, depending on temperature of room. Chill until ready to use.