This recipe is originally from an issue of Bon Apetit. It's very rich and makes a great side dish for a special meal. If you have a Cuisinart, use it, it will make the recipe a snap by eliminating the tedious slicing of the potatoes. Make sure to use a high quality of Gruyere cheese, some are very oily. I use Boar's Head here at home. Also make sure to stick to the amount of cheese listed as too much will make the dish greasy - even if you do use a high quality cheese.

Ingredients

8 serv.

russet potatoes, peeled, cut into 1/8 inch thick rounds↗3 lbs
creme fraiche↗1 1⁄2 cups
packed grated gruyere cheese (about 6 oz.)1 1⁄2 cups
salt and pepper
finely sliced scallion (green onions)1⁄4 cup
chopped fresh Italian parsley2 tablespoons

Step-by-step instructions

1
Preheat oven to 400 degrees and generously butter a 13x9x2 glass baking dish.
2
Arrange half of potato slices in bottom of prepared dish, overlapping slightly.
3
Sprinkle generously with salt and pepper to taste.
4
Spread half of creme fraiche over the potatoes and sprinkle with 1/2 of the Gruyere cheese.
5
Top with remaining potatoes, again overlapping slightly, sprinkle with salt and pepper to taste.
6
Spread remaining creme fraiche on top, and sprinkle with remaining Gruyere cheese.
7
Bake uncovered for 30 minutes and then reduce oven temperature to to 350 degrees.
8
Continue to bake the gratin until the potatoes are tender and the top is a nice golden brown, about 45 minutes.
9
Remove from the oven and let set for 10-15 minutes.
10
Sprinkle with parsley and scallions.

Source: food.com

Original recipe ↗

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