Scalloped Poatatoes with Creme Fraiche and Gruyere
From sparow64 17 years ago
- 45 minutes to make
- Serves 6
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 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-
Gotta make this....:)
wynnebaer
in Dunnellon loved it
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sounds delicious
debwin
in Toronto loved it
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I love this, sounds delicious!
bluewaterandsand
in GAFFNEY loved it
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