- 12 medium potatoes peeled
- 3 cups heavy cream
- 3 garlic cloves 2 of them minced
- 1 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
- 1/2 cup crème fraîche
- 1/2 cup grated Swiss cheese
Preheat the oven to 350 degrees.
Slice the potatoes 1/8-inch thick. In a large bowl, combine the potatoes, cream, minced garlic, salt and pepper. Place in a large casserole dish and cook in a bain-marie, or a roasting pan filled with sufficient water to come half way up the sides of the casserole dish, for 1 to 1 1/2 hours or until the potatoes are just tender. Remove from oven.
Raise the oven temperature to 450 degrees.
Rub a large gratin dish with the remaining clove of garlic and spread with 1/4 cup of crème fraîche. Pour in half the potatoes. Spread with remaining 1/4 cup crème fraîche, add remaining potatoes, and sprinkle with the grated cheese. Set gratin dish in a bain-marie (or the roasting pan filled with water) and place in the hot oven until the potatoes are brown (about 15 minutes).
Serve from the gratin dish.
This recipe yields 6 to 8 side dish servings.