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Potato Gratin (aka Cheesy Potatoes) Recipe

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This recipe for Potato Gratin (aka Cheesy Potatoes), by , is from The Bellinger/Leach Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sally Blackman

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 lb. potatoes, peeled, halved lengthwise and thinly sliced
1 large slice onion
7 oz. container creme fraiche
1 1/2 c. grated gruyere cheese (more never hurts)
2-3 tbsp. butter
garlic clove
salt and pepper to taste

Directions:
Directions:
Blanch potatoes in a large pot with onion slice for 5-10 minutes (I always do 10 minutes because of high altitude). While potatoes are cooking, rub cut end of garlic clove over bottom and sides of baking dish. Coat dish with some of the butter.
Remove onion, drain potatoes, and place half in the baking dish, salt and pepper as desired. Spread half of the creme fraiche over the top and sprinkle with half the cheese. Repeat with second layer, adding remaining butter pieces to the top. Bake at 425 until nicely browned and bubbly, 35-45 minutes.

Personal Notes:
Personal Notes:
This is my grandson Austin's favorite dish. I usually make a double recipe for large crowds.

 

 

 

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