Scalloped Poatatoes with Creme Fraiche and Gruyere
From sparow64 15 years agoIngredients
- potatoes shopping list
- butter to grease baking dish shopping list
- 2 ponds baking potatoes, such as russet shopping list
- fresh ground black pepper shopping list
- 1 c creme fraiche (see below) shopping list
- 4 ounces gruyere, shredded (or sharp white cheddar) shopping list
- creme fraiche - make the night before shopping list
- 1 c heavy cream shopping list
- 1/3 c sour cream shopping list
How to make it
- Preheat oven to 375 degrees with rack in center.
- POTATOES
- Butter a 2 quart, shallow baking dish
- Peall potatoes and cut into 1/8 inthick slices
- Spread half the slices over the bottom of prepared dish
- Slat and pepper slices generously
- using a rubber spatula, spread half of the creme fraiche over potatoes, then sprinkle half the cheese over the creme fraiche
- Add another layer of each, in the same order
- Bake for 10 minutes
- 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
- CREME FRAICHE
- Whisk together in non-reactive bowl
- Let stand at room temp until thickened, 6 hours or longer
- Cover and refrigerate
- (can be stored up to one week in fridge, covered)
The Rating
Reviewed by 12 people-
Another fantastic potato recipe. I love the sounds of this. Different, creamy and elegant. Great post. You have my 5.
chefmeow in Garland loved it -
thats what I call a potatoe yum thanks
momo_55grandma in Mountianview loved it -
Wonderful!
linebb956 in La Feria loved it
Reviews & Comments 10
-
All Comments
-
Your Comments