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