Potato Gratin with Gruyere and Creme Fraiche

By emp1438

Just four ingredients add up to a rich and delicious side dish. Once the potatoes are sliced, the gratin comes together quickly and then bakes unattended for about an hour and 15 minutes.

Ingredients

• Ingredients
• 3 pounds russet potatoes, peeled, cut into 1/8-inch-thick rounds
• 1 1/2 cups creme fraiche,* stirred to loosen
• 1 1/2 cups (packed) grated Gruyere cheese (about 6 ounces)
• 2 tablespoons chopped fresh Italian parsley

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

PreparationPreheat oven to 400�F.

Generously butter 13x9x2-inch glass baking dish.
1. Arrange half of potato slices in bottom of prepared dish, overlapping slightly. Sprinkle generously with salt and pepper.
2. Spread half of creme fraiche over potatoes and sprinkle with half of cheese. Top with remaining potatoes, overlapping slightly; sprinkle generously with salt and pepper.
3. Spread with remaining creme fraiche; sprinkle with remaining cheese.
4. Bake gratin uncovered 30 minutes. Reduce oven temperature to 350F. Continue to bake gratin until potatoes are tender and top is golden brown, about 45 minutes.
5. 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 (85F). Remove from heat and mix in 3 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill until ready to use.