Potato Gratin

Adapted from Chay Blancett (sur la table cooking class)

Ingredients:

• • 2lbs russet potatoes, peeled and cut into 1/8 in thick rounds

  • 8 oz creme fraiche

  • 6 oz grated Gruyere cheese

  • 1 tbs chopped fresh thyme

  • 1 tbs fine sea salt

  • 1 tbs ground black pepper

Method:

• 1. Preheat oven to 400F.

  2. Mix the creme fraiche and thyme together.

  3. Generously butter a 8in square pyrex baking dish.

  4. Layer half the potatoes in the pan, season with salt and pepper.

  5. Spread half the creme fraiche mixture over the top, sprinkle with half the cheese.

  6. Layer the other half of the potatoes, and season with salt and pepper.

  7. Spread the rest of the creme fraiche over the top and sprinkle with the rest of the cheese.

  8. Bake uncovered for 30 minutes.

  9. Reduce oven temp to 350.

  10. Continue to bake until potatoes are tender and top is golden brown, about 45 minutes.

  11. Remove from oven and let stand for 10 minutes before serving.