Potato Gratin With Truffle Oil - cooking recipe

Ingredients

8 ounces Fontina cheese, well chilled
3 lbs yukon gold potatoes, peeled and cut into 1/8-inch thick slices
coarse salt & freshly ground black pepper
1 1/2 cups creme fraiche (see note)
1 tablespoon white truffle oil
1 tablespoon minced fresh herbs, of your choice (thyme, basil, rosemary or combination of)

Preparation

Preheat oven to 400 degrees F. Butter a 9-inch x 13-inch baking dish. Remove rind and shred Fontina cheese using a hand grater.
Place 1/2 the potatoes, overlapping slightly, in prepared baking dish. Salt and pepper slices generously. With a rubber spatula, spread half the creme fraiche over the potatoes. Then sprinkle 1/2 the cheese over the creme fraiche. Make a second layer in the same way using the remaining ingredients.
Bake potato gratin on center rack of your oven, uncovered, for approximately 30 minutes. Then lower heat to 350 degrees F. and bake approximately 30 more minutes or until potatoes are tender when pierced with a knife. Potatoes will have a golden brown crust on top.
NOTE: If you can't find creme fraiche, make your own by whisking together 1 1/4 cups whipping cream and 1/2 cup sour cream Let stand at room temperature until thickened, approximately 6 hours or overnight. Cover and refrigerate. Can be stored up to 1 week in the refrigerator. Makes about 1 3/4 cups.
NOTE: Cover with aluminum foil if potatoes become too brown. Remove from oven and let stand 10 minutes.
NOTE: Gratin can be prepared up to 4 hours ahead. Cool, cover loosely with aluminum foil and refrigerate. Reheat, covered with aluminum foil, in a preheated 350 degree F. oven until hot, approximately 20 to 25 minutes. Drizzle truffle oil over the top and sprinkle with herb just before serving.