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Golden Potato Gratin Recipe
|Creme fraiche||1 1⁄2 Cup (24 tbs)|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
|Yukon gold potatoes||3 Pound|
|Coarse kosher salt||1 1⁄2 Teaspoon|
|Ground black pepper||3⁄4 Teaspoon|
|Dried thyme||1 1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 1853 Calories from Fat 730
% Daily Value*
Total Fat 81 g124.9%
Saturated Fat 17.9 g89.6%
Trans Fat 0 g
Cholesterol 110.5 mg
Sodium 2867.2 mg119.5%
Total Carbohydrates 271 g90.4%
Dietary Fiber 31.5 g125.8%
Sugars 32.3 g
Protein 48 g96.9%
Vitamin A 5.9% Vitamin C 7.6%
Calcium 20.2% Iron 57.5%
*Based on a 2000 Calorie diet
Generously butter 13x9x2-inch glass or ceramic baking dish.
Whisk creme f raiche and whipping cream in medium bowl to blend.
Arrange 1/3 of potato slices in bottom of prepared baking dish, overlapping slightly.
Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon thyme.
Drop 1/3 of creme fraiche mixture (about generous 1/2 cup) in dollops over potatoes, then spread evenly over (layer will be very thin).
Repeat layering 2 more times.
Bake gratin 30 minutes.
Reduce oven temperature to 350Â°F and continue to bake until potatoes are tender and top is golden brown, about 25 minutes longer.
Let gratin rest 20 minutes before serving, do ahead Can be made 2 hours ahead.
Cover loosely with foil.
Let stand at room temperature.
Before serving, rewarm in 350Â°Foven until heated through, about 15 minutes.