Potato Gratin With Gruyere And Creme Fraiche
- 3 pounds russet potatoes peeled, and cut into 1/8"-thick rounds
- Salt to taste
- Freshly-ground black pepper to taste
- 1 1/2 cups crème fraîche stirred to loosen
- 1 1/2 cups grated Gruyère cheese - (packed) abt 6 oz
- 2 tablespoons chopped fresh Italian parsley
Preheat oven to 400 degrees. Generously butter 13- by 9- by 2-inch glass baking dish. Arrange half of potato slices in bottom of prepared dish, overlapping slightly. Sprinkle generously with salt and pepper. Spread half of crème fraîche over potatoes and sprinkle with half of cheese. Top with remaining potatoes, overlapping slightly; sprinkle generously with salt and pepper. Spread with remaining crème fraîche; 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.
This recipe yields 8 servings.
Crème fraîche is vailable at some supermarkets. If unavailable, heat 1 1/2 cups whipping cream to lukewarm (85 degrees). 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.