Thursday, February 23, 2012

Potato and Creme Fraiche Gratin

This is a great base, you can add minced garlic, trade out the sage for thyme or vary the cheeses.

2 medium sweet potatoes or yams, peeled
2 large Yukon Gold potatoes
8 ounces creme fraiche
1 teaspoon dried sage
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup sliced green onions
1 cup grated Gruyere
1/4 cup grated Parmesan
1/4 cup half and half

Heat oven to 400F. Butter 12x8 inch baking dish. Slice all potatoes thinly (best using a mandoline) and put in water with a little vinegar. Blend creme fraiche, sage, salt and pepper together.
Dry potatoes on paper towels and place half of them in bottom of baking dish, spoon half of creme fraiche mixture over top and smooth to cover. Sprinkle with half of green onions and half of cheeses. Repeat and pour in half and half along the side of dish.
Cover with foil and bake for 45 minutes. Remove foil and bake for another 15-20 minutes until top is browned and potatoes are tender.
Serves 6

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