Potato Gratin With Swiss And Gruyere
- 3 pounds russet potatoes, peeled and cut into1/4 inch slices
- 1 1/2 cups creme fraiche
- 3 ounces Gruyere cheese, grated
- 3 ounces Swiss chesse, grated
- fleur de sel
- Freshly ground pepepr
- Preheat oven to 400u0b0F. Generously butter 13x9x2-inch glass dish. Arrange half of potato slices in bottom of prepared dish, overlapping slightly. Sprinkle generously with fleur de sel and freshly group pepper. Spread half of creme fraiche over potatoes and sprinkle with half of cheese mixture. Repeat with the remaingin potatoes, salt and pepper, creme fraiche, and cheese mixutre.
- Bake gratin uncovered 30 minutes. Reduce oven temperature to 350u0b0F. Continue to bake gratin until potatoes are tender and top is golden brown, about 45 minutes. If it is browning too quickly, cover with foil for the remaining baking time. Remove from oven; let stand 10 minutes before serving.
russet potatoes, creme fraiche, gruyere cheese, swiss, fleur de sel, freshly ground pepepr
Taken from food52.com/recipes/809-potato-gratin-with-swiss-and-gruyere (may not work)