Potato Gratin with Gruyere Cheese and Creme Fraiche
Preparation Time: 30 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 6-8 servings
Description:
This luxurious potato gratin is a perfect side dish for a special meal, originally featured in Bon Appétit. It is a rich and indulgent recipe that will elevate any dinner. The creamy texture and rich flavors come from the combination of high-quality Gruyere cheese and silky creme fraiche. To save time and effort, using a food processor like a Cuisinart to slice the potatoes makes this recipe much simpler, as manually slicing the potatoes can be tedious. A key tip: ensure you use high-quality Gruyere cheese for the best results, as lower-quality cheeses can lead to a greasy dish. Stick to the recommended amount of cheese to avoid an overly greasy texture. I recommend using Boar’s Head Gruyere cheese for the best flavor and texture.
Ingredients
| Ingredient | Quantity |
|---|---|
| Russet potatoes (peeled and thinly sliced) | 3 large potatoes |
| Creme fraiche | 1 1/2 cups |
| Gruyere cheese (shredded) | 1 1/2 cups |
| Scallion (finely chopped) | 1/4 cup |
| Fresh Italian parsley (chopped) | 2 tablespoons |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 370 kcal |
| Fat | 23.2 g |
| Saturated Fat | 14.2 g |
| Cholesterol | 83.4 mg |
| Sodium | 96.2 mg |
| Carbohydrates | 31.4 g |
| Fiber | 3.9 g |
| Sugars | 1.5 g |
| Protein | 10.5 g |
Instructions
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Preheat the Oven: Start by preheating your oven to 400°F (200°C). Generously butter a 13x9x2-inch glass baking dish to prevent sticking and add a rich flavor to the gratin.
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Prepare the Potatoes: Slice the russet potatoes thinly (about 1/8-inch thick). If you have a food processor, use it to save time and get evenly sliced potatoes. Arrange half of the potato slices in the prepared baking dish, overlapping them slightly.
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Season and Layer: Season the first layer of potatoes generously with salt and freshly ground black pepper. Then, spread half of the creme fraiche over the potatoes, smoothing it out evenly with a spatula.
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Add the Cheese: Sprinkle half of the shredded Gruyere cheese over the creme fraiche, ensuring an even layer for a creamy texture and flavor. Top with the second layer of potato slices, overlapping slightly, as you did with the first.
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Season and Add Creme Fraiche: Sprinkle salt and pepper on the second layer of potatoes to season them. Spread the remaining creme fraiche over the top layer of potatoes, making sure it is evenly distributed.
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Top with Gruyere Cheese: Sprinkle the remaining Gruyere cheese over the top. The cheese will melt beautifully during baking, creating a deliciously golden and bubbly topping.
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Bake the Gratin: Place the baking dish in the preheated oven and bake uncovered for 30 minutes. After 30 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for another 45 minutes or until the potatoes are tender when pierced with a fork, and the top is golden brown and bubbling.
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Rest the Gratin: Once the gratin is done, remove it from the oven and let it rest for 10 to 15 minutes before serving. This allows the dish to set and makes it easier to serve.
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Garnish and Serve: Just before serving, sprinkle the gratin with freshly chopped Italian parsley and finely chopped scallions for a pop of color and a fresh flavor contrast to the rich and creamy potatoes.
Expert Tips for Success:
- Use High-Quality Cheese: For the best flavor and texture, choose a high-quality Gruyere cheese. Some cheeses, especially cheaper ones, can be too oily and result in a greasy dish. Boar’s Head Gruyere works particularly well for this recipe.
- Avoid Overloading with Cheese: Stick to the specified amount of cheese in the recipe. While Gruyere is delicious, using too much can make the gratin greasy and heavy.
- Pre-slice the Potatoes: A food processor or mandoline slicer can be a huge time-saver for getting uniform, thin slices of potatoes. If you don’t have one, just be sure to slice them as evenly as possible to ensure they cook at the same rate.
This rich and creamy potato gratin with Gruyere and creme fraiche will become a go-to side dish for your special occasions. It’s a perfect complement to roasted meats or a luxurious addition to any holiday spread.
