Yield: 8 servings

Ingredients

• 3 lbs russet potatoes, peeled, cut into 1/8-inch-thick rounds
• 1 ½ cups crème fraîche,* stirred to loosen
• 1 ½ cups (packed) grated Comté or Gruyère cheese (about 6 ounces)
• 2 tbsp chopped fresh Italian parsley

Directions

1. Preheat oven to 400°F.
2. Generously butter 13x9x2 inch glass baking dish.
3. Arrange half of potato slices in bottom of prepared dish, overlapping slightly and sprinkle with salt and pepper
4. Spread half of crème fraîche over potatoes and sprinkle with half of cheese.
5. Top with remaining potatoes, overlapping slightly; sprinkle with salt and pepper.
6. Spread with remaining crème fraîche; sprinkle with remaining cheese.
7. Bake gratin uncovered 30 minutes.
8. Reduce oven temperature to 350°F. and continue to bake gratin until potatoes are tender and top is golden brown, about 45 minutes.
9. Remove from oven; let stand 10 minutes.
10. Sprinkle with parsley and serve.