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Potato Gratin with Gruyere and Crème Fraiche

Potato Gratin with Gruyere and Crème Fraiche
Nothing imparts that wonderfully comfortable "full" feeling like potatoes. These potatoes are rich with cheese and crème fraiche. They go especially well with fresh ramps, when in season. This is an easy dish to prepare, even for beginning cooks, and brings a new spin to an old favorite.
Ingredients:

3 pounds fingerling potatoes, peeled and cut into rounds about an eighth of an inch thick
1 1/2 cups crème fraiche, stirred to loosen
1 1/2 cups grated Gruyere cheese (roughly six ounces)
2 tablespoons chopped fresh Italian parsley



Directions:


Preheat the oven to 400 degrees F.

 

Grease a 13X9 baking dish (preferably glass).

Arrange half of the potatoes in the bottom of the dish, overlapping them a bit. Sprinkle them with salt and pepper to taste, then spread half of the crème fraiche over the top.

Sprinkle with half of the Gruyere. Top with the rest of the potatoes, sprinkle again with salt and pepper, and spread with the remaining crème fraiche. Sprinkle with the rest of the cheese.

Bake the gratin uncovered for about 30 minutes.

Reduce the oven temperature to 350 degrees F. Continue to bake until the potatoes are tender and the top is a beautiful golden brown, about 45 minutes more. Check the dish from time to time to prevent overcooking.

Remove from the oven and check to be sure the potatoes are fork tender. Let stand ten minutes, then sprinkle with parsley and serve.

Products suggested for this recipe:



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