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Potato Gratin with Gruyere and Crème Fraiche-Recipe/Day #11 Recipe

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This recipe for Potato Gratin with Gruyere and Crème Fraiche-Recipe/Day #11 is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs russet potatoes, peeled, cut into 1/8-inch rounds
1 ½ cups crème fraiche, stirred to loosen
1 ½ cups (packed) grated Gruyere cheese (about six ounces)
1 or 2 slices (thick) prosciutto, chopped
2 Tbsp chopped fresh Italian parsley
Directions:
Directions:
Preheat oven to 400º. Generously butter 13x9x2-inch glass baking dish. Arrange half of potato slices in bottom of prepared dish, overlapping slightly. Sprinkle generously with salt and pepper. Spread half of crème fraiche over potatoes and sprinkle with half of cheese and prosciutto. Top with remaining potatoes, overlapping slightly; sprinkle generously with salt and pepper. Spread remaining crème fraiche; sprinkle with remaining cheese and prosciutto.

Bake gratin uncovered 30 minutes. Reduce oven temperature to 350°. Continue to bake gratin until potatoes are tender and top is golden brown, about 45 minutes. Remove from oven; let stand 10 minutes. Sprinkle with parsley and serve.

 

 

 

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