Potato Gratin with Gruyere
Source of Recipe
Bon App�tit November 2002
List of Ingredients
3 pounds russet potatoes, peeled, cut into 1/8-inch-thick rounds
1 1/2 cups cr�me fra�che,* stirred to loosen
1 1/2 cups (packed) grated Gruy�re cheese (about 6 ounces)
2 tablespoons chopped fresh Italian parsley
Recipe
Preheat oven to 400�F. Generously butter 13x9x2-inch glass baking dish. Arrange half of potato slices in bottom of prepared dish, overlapping slightly. Sprinkle generously with salt and pepper. Spread half of cr�me fra�che over potatoes and sprinkle with half of cheese. Top with remaining potatoes, overlapping slightly; sprinkle generously with salt and pepper. Spread with remaining cr�me fra�che; sprinkle with remaining cheese.Bake gratin uncovered 30 minutes. Reduce oven temperature to 350�F. Continue to bake gratin until potatoes are tender and top is golden brown, about 45 minutes. Remove from oven; let stand 10 minutes. Sprinkle with parsley and serve. * Available at some supermarkets. If unavailable, heat 1 1/2 cups whipping cream to lukewarm (85�F). Remove from heat and mix in 3 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill until ready to use.
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