Scalloped Poatatoes With Crème fraîche And GruyereINGREDIENTS:
Butter to grease baking dish
2 pounds baking potatoes, such as russet
Fresh ground black pepper
1 c Crème fraîche
4 ounces Gruyere, shredded (or sharp white cheddar)
DIRECTIONS:
Preheat oven to 375° degrees with rack in center.
POTATOES
Butter a 2 quart, shallow baking dish
Peall potatoes and cut into 1/8 in thick slices
Spread half the slices over the bottom of prepared dish
Salt and pepper slices generously
using a rubber spatula, spread half of the crème fraîche over potatoes, then sprinkle half the cheese over the crème fraîche
Add another layer of each, in the same order
Bake for 10 minutes
Lower heat to 350° and continue to bake until potatoes are tender when pierced with a knife and golden brown crust has formed on top, 35-40 minutes
this ended up coming out AWESOME! we had it with the chicken i marinated last night & some cauliflower that i steamed with salt & pepper. brandon really liked the potatoes!
i am pleased- now i'm making a double batch of the lemon curd cake (recipe is in April's posts) one of my co-workers is graduating from nursing school tomorrow & we're throwing her a party. our place smells like lemons & lilacs (thanks to my MIL) right now- it's quite nice!
that's all- God Bless!
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