Potato Gratin With Gruyere And Creme Fraiche - cooking recipe

Ingredients

3 lbs russet potatoes, peeled, cut into 1/8-inch-thick rounds
1 1/2 cups creme fraiche, stirred to loosen
1 1/2 cups gruyere cheese, grated (about 6 ounces)
2 tablespoons fresh Italian parsley, chopped

Preparation

Preheat oven to 400\u00b0F 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. Spread half of creme fraiche over potatoes and sprinkle with half of cheese. Top with remaining potatoes, overlapping slightly; sprinkle generously with salt and pepper. Spread with remaining creme fraiche; sprinkle with remaining cheese.
Bake gratin uncovered 30 minutes. Reduce oven temperature to 350\u00b0F 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.
* Available at some supermarkets. If unavailable, heat 1 1/2 cups whipping cream to lukewarm (85\u00b0F). 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.