You have no items in your shopping cart.
The Classic Potato Gratin
1 reviews >
- 1 large garlic clove, peeled and halved
- 3 tablespoons room-temperature unsalted butter
- 3 pounds russet potatoes, peeled
- Salt and freshly ground pepper
- 1 1/2 cups (12 ounces) creme fraiche
- 1 1/2 cups (packed) grated Gruyere cheese (about 6 ounces)
- 1 teaspoon finely chopped fresh rosemary (optional)
- 2 tablespoons chopped chives or fresh Italian parsley (or a little of both)
Generously rub the inside of the Le Creuset au gratin dish with the cut side of the garlic cloves. Then rub the inside surfaces with a generous amount of the butter.
Slice the potatoes in 1/8-inch slices.
Arrange half of the potato slices, overlapping slightly, in the bottom of the au gratin dish. Sprinkle with salt and pepper. Fluff the creme fraiche with a fork to loosen it, then spread half over the potato slices to coat them completely. Evenly sprinkle half the cheese over the first potato layer. Carefully distribute the rosemary over the surface.
Top with the remaining potato slices, again overlapping slightly. Salt and pepper the slices and spread with the remaining creme fraiche and finally, the remaining cheese.
Place in the oven and bake, uncovered, at 425 for 30 minutes. Turn the oven temperature down to 350 F. Bake until the top is nicely browned and the gratin is bubbling - about an additional 45 minutes.
Remove the gratin from the oven and let it stand for 10 minutes. Sprinkle with parsley and serve.
REVIEW SNAPSHOT®by PowerReviews
Reviewed by 1 customer
Displaying review 1
- Easy To Prepare
Comments about Le Creuset The Classic Potato Gratin:
Great basic recipe. I use 1/2 as much cold butter in place of the room temp butter to grease the dish.
Developed for the 3 1/10 qt. au gratin
This is about as uncomplicated as a gratin can get, and yet it is simply delicious. Now that creme fraiche is available in most good supermarkets, we hope you become acquainted with it. This recipe is a great place to start.
Try to find an imported Gruyere or Emmenthaler cheese. And don’t overdo the rosemary; it's perfect with the potatoes, but it's strong.
Using the slicing blade of a food processor or a mandoline for the potatoes ensures that all the slices are the same thickness and will cook at the same rate. If you must peel and slice the potatoes ahead of time, be sure to immediately immerse them in cool water. When ready to assemble the gratin, drain and pat them dry with towels.