Crème Fraîche

so i picked up a nice wedge of Gruyere at Shaws the other day and i'm really itching to use it. so i found this recipe online: Potatoes With Crème Fraîche And Gruyere Recipe

now, finding crème fraîche around is here is near impossible so i'm making my own- you can either use heavy cream & sour cream whisked together, or heavy cream & buttermilk whisked together.

once it's whisked you let it sit at room temperature anywhere from 24-36 hours (until it's thickened up) it gets a nice sour/nutty flavor and it's cream for use in deserts or cheese dishes. yum!

i put mine together last night around 6, and as you can see from the picture, it's thickening up quite nicely! i used the cream/sour cream method- i'm going to try it with buttermilk next time and see which one i like better.

i'm going to leave it out till 6 tonight & then pop it in the fridge. i'll use it tomorrow to make the scalloped potatoes. i'll post the recipe & picture then!

Crème Fraîche

1 cup whipping cream, room temperature

1 tablespoon buttermilk or 1/2 cup sour cream, room temperature

In a jar with a lid, place whipping cream and buttermilk (or sour cream); cover securely and shake 15 seconds (or whisk together in non-reactive bowl)

Set aside at room temperature for 24 hours or until very thick.

Stir once or twice during that time.

NOTE: Cream will thicken faster if the room is warm.
Stir thickened creme fraiche well.

Refrigerate at least 6 hours before serving.

Cover tightly and store in refrigerator for up to 2 weeks.