Ingredients Jump to Instructions ↓

  1. 3 lbs russet potatoes , peeled, cut into 1/8 inch thick rounds

  2. 1 1/2 cups creme fraiche

  3. 1 1/2 cups packed grated gruyere cheese (about 6 oz.) salt and pepper

  4. 1/4 cup finely sliced scallion (green onions)

  5. 2 tablespoons chopped fresh Italian parsley

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees and generously butter a 13x9x2 glass baking dish.

  2. Arrange half of potato slices in bottom of prepared dish, overlapping slightly.

  3. Sprinkle generously with salt and pepper to taste.

  4. Spread half of creme fraiche over the potatoes and sprinkle with 1/2 of the Gruyere cheese.

  5. Top with remaining potatoes, again overlapping slightly, sprinkle with salt and pepper to taste.

  6. Spread remaining creme fraiche on top, and sprinkle with remaining Gruyere cheese.

  7. Bake uncovered for 30 minutes and then reduce oven temperature to to 350 degrees.

  8. Continue to bake the gratin until the potatoes are tender and the top is a nice golden brown, about 45 minutes.

  9. Remove from the oven and let set for 10-15 minutes.

  10. Sprinkle with parsley and scallions. ?


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