Gratin Dauphinois

Prep Time: 20 mins | Cook Time: 45 mins | Course: Dinner | Serves: 8 

Thin potato slices bake in creme fraiche with salt and pepper in this simple little heavenly dish. Inspired by Sheila Lukins in her All Around the World Cookbook.

1 clove garlic, minced

1 Tbsp butter, softened

4 russet potatoes, about 2 lbs, peeled and thinly sliced, 2mm

Salt and pepper, to taste

2 cups creme fraiche

½ cup milk

Preheat oven to 375*. Mix butter and garlic together and butter the bottom and sides of a 9.13 baking pan. Using a mandolin or food processor, slice potatoes to a thickness of 2mm. Place in a stockpot of salted cold water and bring to a boil, boil for 1 minute. Drain the par-boiled slices and salt and pepper them generously. Whisk the creme fraiche and milk together. Place half of the potatoes in the prepared dish. Top with half of the creme fraiche mixture. Repeat with the second layer. Cover with foil and bake for 45 minutes or until fork tender.

*Note: if you use a 3mm slicing disc or slice by hand, you may wish to par-boil for 5 minutes.