Potato Gratin With Gruyere Cheese and Creme Fraiche

This recipe is originally from an issue of Bon Apetit. It's very rich and makes a great side dish for a special meal. If you have a Cuisinart, use it, it will make the recipe a snap by eliminating the tedious slicing of the potatoes. Make sure to use a high quality of Gruyere cheese, some are very oily. I use Boar's Head here at home. Also make sure to stick to the amount of cheese listed as too much will make the dish greasy - even if you do use a high quality cheese.

• Ready In: 2 hrs
• Serves: 8-10

Ingredients

• 3  lbs russet potatoes, peeled, cut into 1/8 inch thick rounds
• 1 1⁄2 cups creme fraiche
• 1 1⁄2 cups  packed grated gruyere cheese (about 6 oz.)
•  salt and pepper
• 1⁄4 cup  finely sliced scallion (green onions)
• 2  tablespoons  chopped fresh Italian parsley

Directions

1. Preheat oven to 400 degrees and generously butter a 13x9x2 glass baking dish.
2. Arrange half of potato slices in bottom of prepared dish, overlapping slightly.
3. Sprinkle generously with salt and pepper to taste.
4. Spread half of creme fraiche over the potatoes and sprinkle with 1/2 of the Gruyere cheese.
5. Top with remaining potatoes, again overlapping slightly, sprinkle with salt and pepper to taste.
6. Spread remaining creme fraiche on top, and sprinkle with remaining Gruyere cheese.
7. Bake uncovered for 30 minutes and then reduce oven temperature to to 350 degrees.
8. Continue to bake the gratin until the potatoes are tender and the top is a nice golden brown, about 45 minutes.
9. Remove from the oven and let set for 10-15 minutes.
10. Sprinkle with parsley and scallions.