Sunday, May 9, 2010

Scalloped Potatoes with Crème Fraîche and Gruyère

Easy and tasty scalloped potatoes, served with Grilled London Broil with Rum Molasses Sauce.

Scalloped Potatoes with Crème Fraîche and Gruyère

Serves 6

Butter for greasing baking dish

2 pounds baking potatoes such as russet


Freshly ground black pepper

1 cup crème fraîche

4 ounces Gruyère or sharp white Cheddar cheese, shredded

Arrange an oven rack at center position and preheat to 375 degrees F.  Butter a 2-quart shallow baking dish.

Peel potatoes and cut into 1/8-inch thick slices.  Spread half the slices over the bottom of prepared dish.  Salt and pepper slices generously.  Using a rubber spatula, spread half the crème fraîche over the potatoes, then sprinkle half the cheese over the crème fraîche.  Make a second layer in the same way using the remaining ingredients.

Bake gratin for 10 minutes.  Lower heat to 350 degrees F.  Continue to cook until potatoes are tender when pierced with a knife and a golden brown crust has formed on top, 30 to 35 minutes.  Remove from oven and serve hot.

Source:  The Big Book of Backyard Cooking

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