Potato Gratin With Gruyere and Creme Fraiche

If you have a mandolin slicer, or food processor, that works best for this recipe. If you do not have either of those pieces of kitchen equipment then a good sharp knife is going to be your best option. Make sure that they are uniform in thickness for even cooking.

3 pounds russet potatoes, peeled, cut into 1/8-inch-thick rounds
1 1/2 cups creme fraiche, stirred to loosen * Recipe at bottom on how to make creme fraiche. If you choose not to make it most grocery stores now have it available for purchase.
1 1/2 cups grated Gruyere cheese
2 tablespoons chopped fresh Italian parsley

Cooking Instructions:

Preheat oven to 400 degrees, apply plenty of butter to a 12x12 inch glass baking dish. You will then add half of potato slices in bottom of prepared dish, overlapping is okay, and needed. Sprinkle generously with salt and pepper, and spread half of creme fraiche over potatoes,and sprinkle with half of cheese. Top with remaining potatoes, overlapping slightly, and then sprinkle generously with salt and pepper. Spread with remaining creme fraiche to the potatoes and sprinkle with remaining cheese.

Bake gratin uncovered 30 minutes. Reduce oven temperature to 350 degrees , and continue to bake gratin until potatoes are tender and top is golden brown, about 45 minutes. You will remove from the oven let stand 10 minutes. Sprinkle with parsley and serve.

How to make Fresh Creme Fraiche:

In a medium saucepan over low heat, warm 1 cup of heavy cream to 110F degrees. You will remove from the heat source and stir in 1 tablespoon of cultured buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency. Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The creme fraiche is ready when it is thick with a slightly nutty sour taste. Chill cream, in the refrigerator, for several hours before using. Creme fraiche may be stored in the refrigerator up to 10 days. I prefer to purchase it instead of making it, it is a long process and I just prefer to pick it up and use it the same day.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Chef Pogue's website is http://www.chefshelleypogue.com/

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