Potato Gratin With Gruyere And Creme Fraiche Recipe - Cooking Index
Potato Gratin With Gruyere And Creme Fraiche Recipe - Cooking Index
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.
Type: Vegetables| 3 lbs | 1362g / 48oz | Russet potatoes - peeled, and |
| Cut into 1/8"-thick rounds | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 1/2 cups | 355ml | Crème fraîche - stirred to loosen |
| 1 1/2 cups | 219g / 7.7oz | Grated Gruyère cheese - (packed) - abt 6 oz |
| 2 tablespoons | 30ml | 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.
Source:
Bon Appetit, November 2002
Average rating:
10 (1 votes)
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