Ingredients for Potato Gratin with Gruyère and Crème Fraîche

• 1.4kg russet potatoes, peeled, cut into 1/8-inch-thick rounds

• 350ml crème fraîche,* stirred to loosen

• 170g (packed) grated Gruyère cheese (about 170g )

• 2 cucharadas de perejil italiano fresco picado

Preheat oven to 204°C. Generously butter 13x9x2-inch glass baking dish. Arrange half of potato slices in bottom of prepared dish, overlapping slightly. Sprinkle generously with salt and pepper. Spread half of crème fraîche over potatoes and sprinkle with half of cheese. Top with remaining potatoes, overlapping slightly; sprinkle generously with salt and pepper. Spread with remaining crème fraîche; sprinkle with remaining cheese.

Bake gratin uncovered 30 minutes. Reduce oven temperature to 177°C. Continue to bake gratin until potatoes are tender and top is golden brown, about 45 minutes. Remove from oven; let stand 10 minutes. Sprinkle with parsley and serve.

Available at some supermarkets. If unavailable, heat 350ml whipping cream to lukewarm (29°C). Remove from heat and mix in 45ml buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill until ready to use.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.