POTATO AND GRUYERE GRATIN

POTATO AND GRUYERE GRATIN image

Yield 6

Number Of Ingredients 8

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1 clove garlic, peeled and cut in half
3 tablespoons unsalted butter
1 large slice of onion
salt
white pepper
2.5 lbs peeled and thinly sliced potatoes
7.5 oz. creme fraiche
1.5 cups Gruyere cheese

Steps:

Rub side of a 2 quart gratin dish with the cut side of the garlic cloves and enough butter to grease the sides and bottom. Blanch the potatoes with the onion and salt for 5 minutes. Drain and discard the onion. Spread half of the potatoes in the gratin dish. Salt and pepper to taste. Top with half of the 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 remaining butter. Bake at 425 degrees for 35-45 minutes or until the top is browned.