Crème Fraîche Potatos Au Gratin
Servings:
6
prep time:
20 mins
cook time:
1 hour 20 mins
Total time:
1 hour 40 mins
Ingredients
-
Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat
1 ounce
-
3 leeks, sliced in half lengthwise, cleaned, and chopped
-
2 cloves garlic, minced,
-
Salt and freshly ground pepper, as desired
-
1 tablespoon fresh thyme
-
1 ½ cups milk
-
Vermont Creamery Crème Fraîche
8 ounces
-
4 pounds Yukon Gold potatoes, peeled and sliced thin
-
1 cup Cheddar or Gruyere, grated
Directions
- Heat oven to 400º
- Melt butter in large sauté pan over medium heat. Add leeks and garlic; cook, stirring occasionally, until leeks become somewhat translucent and caramelized. Add salt, pepper, thyme, and milk; cook, stirring frequently, until mixture comes to a boil
- Reduce heat to low</em>. Stir in crème fraîche. Add sliced potatoes; let simmer for a few minutes. Gently stir potatoes so all are coated
- Butter 10x14-inch gratin or casserole dish. Pour potatoes with cream sauce into dish. Sprinkle with cheeses. Bake 1 hour or until potatoes are soft.
