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Gratineed Potatoes

medium potatoes, peeled
3 cup s
heavy cream
cloves garlic (2 of them minced)
1 teaspoon
1/2 teaspoon
freshly ground pepper
1/2 cup
crème fraiche
1/2 cup
grated Swiss cheese
  1. Preheat the oven to 350 degrees F. 
  2. Slice the potatoes 1/8 inch thick. In a large bowl, combine the potatoes, cream, minced garlic, salt and pepper. Place in a large casserole dish and cook in a bain-marie, or a roasting pan filled with sufficient water to come half way up the sides of the casserole dish, for 1 to 1 1/2 hours or until the potatoes are just tender. Remove from oven. 
  3. Raise the oven temperature to 450 degrees F. 
  4. Rub a large gratin dish with the remaining clove of garlic and spread with 1/4 cup of crème fraîche. Pour in half the potatoes. Spread with remaining 1/4 cup crème fraîche, add remaining potatoes, and sprinkle with the grated cheese. Set gratin dish in a bain-marie (or the roasting pan filled with water) and place in the hot oven until the potatoes are brown (about 15 minutes).


Serve from the gratin dish.

Average: 3.4 (11 votes)

About this Recipe

This hearty but elegant dish is the ideal accompaniment for roast lamb or any grilled meat.

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