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Ингредиенты
- 3 lb russet potatoes peeled, and
- Â Â cut into 1/8"-thick rounds
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1Â 1/2 c. creme fraiche stirred to loosen
- 1Â 1/2 c. grated Gruyere cheese - (packed) abt 6 ounce
- 2 Tbsp. minced fresh Italian parsley
Инструкции
- Preheat oven to 400 degrees. Generously butter 13- by 9- by 2-inch glass baking dish. Arrange half of potato slices in bottom of prepared dish, overlapping slightly. Sprinkle generously with salt and pepper. Spread half of creme fraiche over potatoes and sprinkle with half of cheese. Top with remaining potatoes, overlapping slightly; sprinkle generously with salt and pepper. Spread with remaining creme fraiche; sprinkle with remaining cheese.
- Bake gratin uncovered 30 min. Reduce oven temperature to 350 degrees. Continue to bake gratin till potatoes are tender and top is golden, about 45 min. Remove from oven; let stand 10 min. Sprinkle with parsley and serve.
- This recipe yields 8 servings.
- Comments: Just four ingredients add in up to a rich and delicious side dish. Once the potatoes are sliced, the gratin comes together quickly and then bakes unattended for about an hour and 15 min.
- Creme fraiche is vailable at some supermarkets. If unavailable, heat 1 1/2 c. whipping cream to lukewarm (85 degrees). Remove from heat and fold in 3 Tbsp. buttermilk. Cover and let stand in hot draft-free area till slightly thickened, 24 to 48 hrs, depending on temperature of room. Refrigeratetill ready to use.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 8 servings | |
| Calories 237 | |
| Calories from Fat 72 | 30% |
| Total Fat 8.15g | 10% |
| Saturated Fat 4.72g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 92mg | 4% |
| Potassium 734mg | 21% |
| Total Carbs 30.88g | 8% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.15g | 1% |
| Protein 11.04g | 18% |
