Ingredients

3 lbs russet potatoes, peeled, cut into 1/8 inch rounds

1 1/2 C creme Fraiche, stirred to loosen

1 1/2 C packed, grated Gruyere (about 6 oz)

Preparation

  1. Preheat oven to 400.
  2. Generously butter a 13x9x2 in glass pan.
  3. Layer half of potatoes in a single layer, salt and pepper, half of creme fraiche, and half of cheese.
  4. Repeat, ending with cheese.
  5. Bake uncovered for 30 min. then reduce temp. to 350 and continue baking 45 more minutes. Let stand 10 min. before serving.