Gratin Crème Fraiche with Gruyere

Gratin is a technique more than a recipe type. Many think it means that there is cheese or potatoes in the dish but that is not necessarily so. Gratin is a thinly sliced food layered and cooked in a cream sauce until golden brown.

Ingredients:

3 large russet potatoes
Olive oil cooking spray
1 large clove garlic, sliced in half
1 cup of Crème Fraiche
1 cup gruyere, grated
2 tablespoons chopped green onion
Salt and Naughty Nelly's Deadly Twelve Pepper Blend or a few cranks of the peppermill

Preparation:

Preheat your oven to 350 degrees F.

Scrub the potatoes and peel them. Slice them as evenly as you can at ¼ inch thickness.

Very lightly spray the inside of a 2 quart casserole dish with the spray. Then take the flat side of the garlic clove and rub it all over the inside of the casserole dish vigorously.

Layer half of the potatoes into your casserole dish and spread half of the Crème Fraiche over the top of the potatoes. Then top with half of the gruyere, half of the green onions and some salt and Naughty Nelly's Deadly Twelve Pepper Blend. Repeat the procedure.

Bake for 40 minutes covered, then remove the cover and cook for an additional 20 – 25 minutes or so until top is golden brown.

Allow to cool for a few minutes before serving.