russet potatoes, peeled, cut into 1/8-inch-thick rounds1 1/2 cups crème fraîche,* stirred to loosen1 1/2 cups (packed) grated Gruyère cheese (about 6 ounces)Preparation Preheat oven to 400°F. Generously butter 13x9x2-inch glass baking dish. Arrange half of potato slices in bottom of prepared dish, overlapping slightly. Sprinkle generously with salt and pepper. Spread half of crème fraîche over potatoes and sprinkle with half of cheese. Top with remaining potatoes, overlapping slightly; sprinkle generously with salt and pepper. Spread with remaining crème fraîche; sprinkle with remaining cheese. Bake gratin uncovered 30 minutes. Reduce oven temperature to 350°F. Continue to bake gratin until potatoes are tender and top is golden brown, about 45 minutes. Remove from oven; let stand 10 minutes. Sprinkle with parsley and serve. Available at some supermarkets. If unavailable, heat 1 1/2 cups whipping cream to lukewarm (85°F). Remove from heat and mix in 3 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill until ready to use.
Serve garnished with a little more chopped parsley and grated parmesan if required. This crème fraiche tagliatelle chicken recipe is a delicious fusion of chicken and vegetables cooked in low fat crème fraiche, which is substituted for cream
One is that I found a mandoline slicing attachment at the back of a drawer (with my eyes, thankfully, not my fingers, and yes – jus the slicing part, not its stand), the other is that I had some leeks and a sweet potato that were purchased for some lofty purpose that got lost somewhere between Thursday lunchtime and Sunday evening
Okay so what vegetable teams best withpotatoes. Serve with some greens (I love spinach. I hope you will try this as it is simply the best potatoand leek bake I have done to date and yet it is simple and takes very little time to prepare
Brandade de Morue, French Salt Cod andPotatoGratin. Luxury Seafood Pancakes au Gratin. For my last Fish on Friday post before Christmas, I bring you a simple and very elegant appetiser, Little Smoked Salmon Cucumber Cups With Peppered Crème Fraiche, as well as a list of some of my fish recipes over the last year……