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Categories:Viewed: 96 - Published at: 9 years ago
Ingredients
- 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
Method
- Place rack in center of oven and preheat to 400°F. 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 350°F 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
