Scalloped Poatatoes With Creme Fraiche And Gruyere |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Decadent scalloped potatoes! Creme fraiche (mixture or sour cream and heavy cream) should sit at least 6 hours before adding to a recipe. Great with a grilled steak. Ingredients:
potatoes |
butter to grease baking dish |
2 ponds baking potatoes, such as russet |
fresh ground black pepper |
1 c creme fraiche (see below) |
4 ounces gruyere, shredded (or sharp white cheddar) |
creme fraiche - make the night before |
1 c heavy cream |
1/3 c sour cream |
Directions:
1. Preheat oven to 375 degrees with rack in center.
2. POTATOES
3. Butter a 2 quart, shallow baking dish
4. Peall potatoes and cut into 1/8 inthick slices
5. Spread half the slices over the bottom of prepared dish
6. Slat and pepper slices generously
7. using a rubber spatula, spread half of the creme fraiche over potatoes, then sprinkle half the cheese over the creme fraiche
8. Add another layer of each, in the same order
9. Bake for 10 minutes
10. Lower heat to 350 and continue to bake until potatoes are tender when pierced iwth a knife and golden brown crust has formed on top, 30-35 minutes
11. CREME FRAICHE
12. Whisk together in non-reactive bowl
13. Let stand at room temp until thickened, 6 hours or longer
14. Cover and refrigerate
15. (can be stored up to one week in fridge, covered)
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