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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