Golden Potato Gratin
- 1 1/2 cups creme fraiche
- 1/3 cup whipping cream
- 3 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices
- 1 1/2 teaspoons coarse kosher salt
- 3/4 teaspoon ground black pepper
- 1 1/2 teaspoons dried thyme
- Place rack in center of oven and preheat to 400u0b0F. Generously butter 13x9x2-inch glass or ceramic baking dish. Whisk creme fraiche and whipping cream in medium bowl to blend.
- Arrange 1/3 of potato slices in bottom of prepared baking dish, overlapping slightly. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon thyme. Drop 1/3 of creme fraiche mixture (about generous 1/2 cup) in dollops over potatoes, then spread evenly over (layer will be very thin). Repeat layering 2 more times.
- Bake gratin 30 minutes. Reduce oven temperature to 350u0b0F and continue to bake until potatoes are tender and top is golden brown, about 25 minutes longer. Let gratin rest 20 minutes before serving. DO AHEAD
creme fraiche, whipping cream, potatoes, coarse kosher salt, ground black pepper, thyme
Taken from www.epicurious.com/recipes/food/views/golden-potato-gratin-236593 (may not work)