Golden Potato Gratin
|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|
Place rack in center of oven and preheat to 400Â°F.
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.