Potato gratin, a French touch at a Sunday’s brunch!
Ingredients 4 servings
1 1/2 cups crème fraîche
1 1/4 pounds potatoes, peeled, cut into thick rounds
1 1/2 tsp thyme, chopped
1/2 cup Gruyère cheese, grated
Preheat oven at 200C. Butter a baking dish then arrange half of the potato rounds on the bottom of the dish. Sprinkle with salt and pepper.
Add half of the crème fraîche over the potatoes then sprinkle half of the cheese. Top with the rest of the potatoes, then crème fraîche and the rest of the Gruyere cheese.
Bake gratin for 30 minutes at 200C. Reduce heat at 180C and bake for another 30 minutes or until the potatoes are tender and the top brownish.
Remove from oven and let the gratin rest for 10 minutes. Sprinkle thyme and serve!