Gruyère Au Gratin Potatoes and Crème Fraîche | Dorothy Lane Market
Dorothy Lane Market

Gruyère Au Gratin Potatoes and Crème Fraîche

PREP TIME 10 mins
COOK TIME 1 hr 25 min
SERVINGS 8
Chef Carrie Walters
  • POSTED Sep 7th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 3 lbs potatoes, peeled and cut into 1/8-inch rounds
  • 1½ cups crème fraîche
  • 2 Tbsp heavy cream
  • 1½ cups Gruyère cheese, grated and packed
  • 2 Tbsp fresh Italian parsley, chopped

INSTRUCTIONS

1
Preheat oven to 400°F.
2
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.
3
Mix the cream with the crème fraîche and stir to a creamy consistency. Spread half of crème fraîche/cream mixture over potatoes and sprinkle with half of cheese.
4
Top with remaining potatoes, overlapping slightly; sprinkle generously with salt and pepper. Spread with remaining crème fraîche and sprinkle with remaining cheese.
5
Bake gratin uncovered 30 minutes. Reduce oven temperature to 350°F. 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.

Reviews

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Apr 29th 2022

Made 3 layers, used a small layer of cheese on first layer then made rest without cheese. Top last layer with fried diced bacon pieces then bake. Last half hour remove from oven and top with rest of cheese and fried sliced shallots. Fresh thyme is the only herb you need with salt/pepper. Bake again 25-30 mins or until cheese is golden brown.

- Mr J

Sep 5th 2022

Added nutmeg and fresh thyme to the cheese mixture. Made 4 layers and topped with extra cheese and maldon salt right out of the oven. Delicious!

- Erin

Dec 22nd 2024

Made this exactly as the recipe called for and it was excellent. Highly recommend

- Rick

Gruyère Au Gratin Potatoes and Crème Fraîche

PREP TIME 10 mins
COOK TIME 1 hr 25 min
SERVINGS 8

INGREDIENTS

  • 3 lbs potatoes, peeled and cut into 1/8-inch rounds
  • 1½ cups crème fraîche
  • 2 Tbsp heavy cream
  • 1½ cups Gruyère cheese, grated and packed
  • 2 Tbsp fresh Italian parsley, chopped

INSTRUCTIONS

1
Preheat oven to 400°F.
2
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.
3
Mix the cream with the crème fraîche and stir to a creamy consistency. Spread half of crème fraîche/cream mixture over potatoes and sprinkle with half of cheese.
4
Top with remaining potatoes, overlapping slightly; sprinkle generously with salt and pepper. Spread with remaining crème fraîche and sprinkle with remaining cheese.
5
Bake gratin uncovered 30 minutes. Reduce oven temperature to 350°F. 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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