Potato Gratin With Gruyere Cheese and Creme Fraiche

Name: Potato Gratin With Gruyere Cheese and Creme Fraiche
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8-10 serving(s)
Ingredients: 3 lbs russet potatoes, peeled, cut into 1/8 inch thick rounds; 1 1/2 cups creme fraiche; 1 1/2 cups packed grated gruyere cheese (about 6 oz.); salt and pepper; 1/4 cup finely sliced scallion (green onions); 2 tablespoons chopped fresh Italian parsley

Submitted by Crabzilla

"This recipe is originally from an issue of Bon Apetit. It's very rich and makes a great side dish for a special meal. If you have a Cuisinart, use it, it will make the recipe a snap by eliminating the tedious slicing of the potatoes. Make sure to use a high quality of Gruyere cheese, some are very oily. I use Boar's Head here at home. Also make sure to stick to the amount of cheese listed as too much will make the dish greasy - even if you do use a high quality cheese."

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photo by Lorac

Ready In:: 2hrs
Ingredients:: 6
Serves:: 8-10

ingredients

3 lbs russet potatoes, peeled, cut into 1/8 inch thick rounds
1 ¹⁄₂ cups creme fraiche
1 ¹⁄₂ cups packed grated gruyere cheese (about 6 oz.)
salt and pepper
¹⁄₄ cup finely sliced scallion (green onions)
2 tablespoons chopped fresh Italian parsley

directions

Preheat oven to 400 degrees and generously butter a 13x9x2 glass baking dish.
Arrange half of potato slices in bottom of prepared dish, overlapping slightly.
Sprinkle generously with salt and pepper to taste.
Spread half of creme fraiche over the potatoes and sprinkle with 1/2 of the Gruyere cheese.
Top with remaining potatoes, again overlapping slightly, sprinkle with salt and pepper to taste.
Spread remaining creme fraiche on top, and sprinkle with remaining Gruyere cheese.
Bake uncovered for 30 minutes and then reduce oven temperature to to 350 degrees.
Continue to bake the gratin until the potatoes are tender and the top is a nice golden brown, about 45 minutes.
Remove from the oven and let set for 10-15 minutes.
Sprinkle with parsley and scallions.

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Reviews

This was very good. We used 1 cup creme fraiche and a half cup of whipping cream since creme fraiche turned out to be so expensive! We also added some garlic and an extra half cup of cheese. Yum. I purchased a mandolin especially for this recipe, and am glad I did. It made quick work of slicing the potatoes.

juniperwoman
I'm a Bon Appetit subscriber and have been making this dish since it first appeared. It's wonderful! Thanks for posting it here.

jenpalombi
This stole the show at my Thanksgiving dinner this year. No one could believe that such a simple recipe with so few ingredients could taste so great. I followed the directions exactly and it came out picture perfect. A fantastic recipe that goes into my “tried and true” file!

LizzieBug
Excellent! A very delicious gourmet version of scalloped potatoes. So good that the next day we were eating the leftovers cold straight out of the frig. I made half the recipe as directed in a 6x9" casserole. Thanks Crabzilla this goes into my "Book of Special Tricks"

Lorac