Gruyère Au Gratin Potatoes and Crème Fraîche

PREP TIME 10 mins
COOK TIME 1 hr 25 min
SERVINGS 8
  • POSTED Sep 7th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 3 lbs potatoes, peeled and cut into 1/8-inch rounds
  • cups crème fraîche
  • 2 Tbsp heavy cream
  • cups Gruyère cheese, grated and packed
  • 2 Tbsp fresh Italian parsley, chopped

INSTRUCTIONS

1
Preheat oven to 400°F.
2
Generously butter 13x9x2-inch glass baking dish. Arrange half of potato slices in bottom of prepared dish, overlapping slightly. Sprinkle generously with salt and pepper.
3
Mix the cream with the crème fraîche and stir to a creamy consistency. Spread half of crŠme fraŒche/cream mixture over potatoes and sprinkle with half of cheese.
4
Top with remaining potatoes, overlapping slightly; sprinkle generously with salt and pepper. Spread with remaining crème fraîche and sprinkle with remaining cheese.
5
Bake gratin uncovered 30 minutes. Reduce oven temperature to 350°F. 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.

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