POTATO AND GRUYERE GRATIN
Yield 6
Number Of Ingredients 8
Steps:
- Rub side of a 2 quart gratin dish with the cut side of the garlic cloves and enough butter to grease the sides and bottom. Blanch the potatoes with the onion and salt for 5 minutes. Drain and discard the onion. Spread half of the potatoes in the gratin dish. Salt and pepper to taste. Top with half of the creme fraiche and half of the cheese. Place the remaining potatoes on top, then cover with the rest of the creme fraiche and cheese. Dot with the remaining butter. Bake at 425 degrees for 35-45 minutes or until the top is browned.
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Yanker Junior
[email protected]This recipe seems really complicated. I'm not sure if I'm up to the challenge.
Md Shahadat Hossen Sagor
[email protected]I'm not a big fan of Gruyère cheese. Do you think I could substitute another type of cheese?
Sojan Bai
[email protected]I'm not sure if I have all of the ingredients for this recipe. I'll have to check my pantry.
Glenda Jackson
[email protected]This gratin looks delicious! I can't wait to try it.
ayden Calvillo
[email protected]I would have liked the recipe to include more detailed instructions.
Myrci Pitt
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Carl Dombrowski
[email protected]I'm not sure what I did wrong, but my gratin turned out watery. :(
Skii Lindley
[email protected]This is my new favorite potato dish! It's so cheesy and flavorful.
sajidrehman sajid
[email protected]I followed the recipe exactly and it came out perfect. The potatoes were cooked through and the cheese was melted and bubbly.
Ridoy Khondukar
[email protected]This was so easy to make and it turned out so well! I used a combination of Gruyère and cheddar cheese and it was perfect.
Nwagu Chinecherem Sunday
[email protected]I'm not a big fan of potatoes, but this gratin was delicious! The Gruyère cheese and the bread crumbs gave it a really nice flavor.
Ricardo Arcé
[email protected]This potato and Gruyère gratin was a hit with my family! The potatoes were cooked perfectly and the Gruyère cheese was melted and gooey. I will definitely be making this again.