Recipe
adapted from Bon Appetit magazine,
November 2002 and the
Epicurious.com website.
Photo from ifood.tv.
This
easy-to-make and so gourmet potato gratin recipe and dinner menu were generously shared with my by Linda Sandberg of
Newberg, OR. Linda belongs to a Gourmet Dinner Group that delights in making
wonderful foods that they share together. Check out
Prime Rib (Standing Rib Roast) Christmas Dinner which includes this
recipe.
Learn about
Potato Hints, Tips, and
Information,
History of
Potatoes, and more great
Potato
Recipes.
Potato Gratin with Gruyere and Crème
Fraiche
Recipe Type:
Potatoes,
Vegetables,
Crème Fraiche
Yields: 8 servings
Prep time: 15 min
Cook time: 90 min
Ingredients:
3 pounds russet
potatoes, peeled and cut into 1/8-inch thick rounds
Coarse
salt and freshly-ground
black pepper
1 1/2 cup
crème fraiche*
1 1/2 cups (packed) grated Gruyere cheese (about 6 ounces)
2 tablespoons chopped fresh Italian parsley
* If you can't find
crème 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.
Preparation:
Preheat oven to 400 degrees F. Generously
butter a 13x9x2-inch glass baking dish.
Arrange 1/2 of the potato slices on the bottom
of the prepared baking dish, overlapping slightly. Sprinkle generously with
salt and pepper. Spread 1/2 of the crème fraiche over the potatoes and
sprinkle 1/2 of the grated Gruyere cheese over the top. Top with the
remaining potatoes slices, overlapping slightly. Sprinkle generously with
salt and pepper. Spread the remaining crème fraiche over the top and
sprinkle with the remaining Gruyere cheese.
Bake, uncovered, 30 minutes. Reduce oven
temperature to 350 degrees F. and continue to bake the gratin until the
potatoes are tender when pierced with a fork and the top is a golden brown,
approximately 30 to 45 minutes. NOTE: Cover with
aluminum foil if potatoes become too brown. Remove from oven and let
stand 10 minutes.
Sprinkle the chopped parsley over the top and
serve.
Makes 8 servings.
