6 potato gratin with gruyere and creme fraiche Recipes
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russet potatoes, peeled, cut into 1/8 inch thick rounds and5 Morerusset potatoes, peeled, cut into 1/8 inch thick rounds, creme fraiche, grated gruyere cheese (about 6 oz.), salt and pepper, sliced scallion (green onions), chopped fresh italian parsley31 min, 6 ingredients -
russet potatoes, peeled, cut into 1/8-inch-thick rounds and3 Morerusset potatoes, peeled, cut into 1/8-inch-thick rounds, creme fraiche ,* stirred to loosen, grated gruyere cheese (about 6 oz), chopped fresh italian parsley4 ingredients -
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Potato Gratin With Gruyere and Creme Fraiche
russet potatoes, peeled, cut into 1/8-inch-thick rounds and3 Morerusset potatoes, peeled, cut into 1/8-inch-thick rounds, creme fraiche , stirred to loosen, gruyere cheese, grated (about 6 oz), fresh italian parsley, chopped1 hour 25 min, 4 ingredients -
Cauliflower and Potato Gratin (Russ Parsons)
head cauliflower (1 1/4-lb), boiling potato, salt, vinegar and8 Morehead cauliflower (1 1/4-lb), boiling potato, salt, vinegar, butter, leek, white part only, finely chopped (about 1/2 cup), flour, milk, creme fraiche or 2 tbsp sour cream, grated gruyere cheese (about 1 1/2 oz) or 3/4 cup sharp cheddar cheese, divided (about 1 1/2 oz), freshly grated nutmeg, fresh breadcrumb1 hour 10 min, 12 ingredients
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