POTATO GRATIN WITH GRUYERE AND CREME FRAICHE

3 pounds russet potatoes, peeled and cut into rounds about an eighth of an inch thick
salt and pepper
1 1/2 cups creme fraiche, stirred to loosen
1 1/2 cups grated Gruyere cheese (roughly six ounces)
2 tablespoons chopped fresh Italian parsley

Preheat the oven to 400 degrees F. Grease a 13x9-inch baking dish (preferably glass).

Arrange half of the potatoes in the bottom of the dish, overlapping them a bit. Sprinkle them with salt and pepper to taste, then spread half of the creme fraiche over the top. Sprinkle with half of the Gruyere. Top with the rest of the potatoes, sprinkle again with salt and pepper, and spread with the remaining crème fraiche. Sprinkle with the rest of the cheese.

Bake the gratin uncovered for about 30 minutes, then reduce the oven temperature to 350 degrees F. Continue to bake until the potatoes are tender and the top is a beautiful golden brown, about 45 minutes more. Check the dish from time to time to prevent overcooking.

Remove from the oven and check to be sure the potatoes are fork tender. Let stand ten minutes, then sprinkle with parsley and serve.