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May 18, 2015 / Chris Blum

Pomme de Terre Gratin

 Simple and elegant – Patricia Wells is da bomb.

Ingredients:
1 clove garlic
2 lb russet potatoes, sliced 1/8 inch thick
1 c gruyere, grated
1 c creme fraiche
1/2 c half and half
Salt

Preheat oven to 350.

Rub a gratin dish with garlic.

Layer 1/2 the potatoes, top with 1/2 the creme fraiche, salt and cheese. Top with remaining potatoes, cheese, creme fraiche and half and half.

Bake for 60 minutes until crisp and golden on top.

Serves 6.

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One Comment

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  1. Chris / May 18 2015 5:04 pm

    This is rich but somehow not overwhelming. A great compliment or – if you love potatoes as much as I do – a great main course.

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