Potato Gratin with Gruyère and Crème Fraîche
3 lbs russet potatoes, peeled and cut into 1/8-inch-thick rounds
1½ cups crème fraîche
2 Tbsp heavy cream
1½ cups Gruyère cheese, grated and packed (about 6 ounces)
2 Tbsp fresh Italian parsley, chopped
Preheat oven to 400°F. 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. Mix the cream with the crème fraîche and stir to a creamy consistency. Spread half of crème fraîche/cream mixture 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°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.