Cook and Scale
Crème Fraîche Potato Gratin
4 servings · 45 min total
A comforting French potato gratin made rich and tangy with crème fraîche, baked until golden and bubbling under a layer of melted Gouda.
Ingredients
- 4 potato, thinly sliced
- 2 dl crème fraîche
- 1 dl heavy cream
- 1 garlic, halved
- 50 g Gouda, grated
- 20 g butter, for the dish
- salt to taste
- black pepper to taste
- 1 pinch ground nutmeg
Contains: Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Prep the baking dish — Preheat the oven to 180°C (350°F). Rub the inside of a baking dish with the halved garlic clove, then grease it generously with butter.
- 2.
Make the cream mixture — In a bowl, whisk together the crème fraîche and heavy cream, then season with salt, pepper and a pinch of nutmeg.
- 3.
Layer the potatoes — Layer the thinly sliced potatoes in the dish, pouring a little of the cream mixture between each layer and seasoning lightly as you go.
- 4.
Pour over the cream — Pour any remaining cream mixture over the top, pressing the potatoes down gently so they are mostly submerged.
- 5.
Bake until golden — Scatter the grated Gouda over the top and bake until the potatoes are tender and the top is golden and bubbling.
- 6.
Rest before serving — Let the gratin rest for 10 minutes before serving so it sets slightly and is easier to portion.