Gruyere and Potato Gratin

OMG is all I have to say about this recipe. So plain and simple but so very good. We had a container of Bellwether Farms Creme Fraiche (amazing stuff on grilled fruit or with rosemary ham and apricots) and on the package was this recipe and I thought, why not?! It’ll go great with our filet mignon.

Instead of removing the garlic after rubbing the dish with it, I left it with the butter. I ended up cutting it more than once to rub the dish.

I couldn’t find the recipe anywhere so I’m going to list it here – Just for clarity, I found it one the wrapper for the creme fraiche.


1 clove garlic
3Tbs butter
1 large slice of onion
2 1/2 lbs. peeled and thinly sliced potatoes
5 oz. Bellwether Farms Creme Fraiche
1 1/2 cups grated Gruyere cheese
White pepper

Rub the side of a 2 quart gratin dish with the cut side of the garlic cloves and enough better to grease the side and the bottom. Blanch the potatoes with the onion and salt for 5 minutes. Drain and discard the onion. Sprad half of the potatoes in the gratin dish. Salt and pepper to taste. Top with half of hte Creme Fraiche and half of the cheese. Place the remaining potatoes on top, then cover with the rest of the Creme Fraiche and cheese. Dot with the rmaining butter. Bake at 435F for 35- 45 minutes or until the top is browned. Serves 6.

Original pot December 25, 2013


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