Provence Potato Gratin

Thanks to for the following recipe!

Provence Potato Gratin

Contributed By: Jeanne
Active Time:  1 Hour
Total Time:  2 Hours
A lovely side potato dish to accompany Daube du Bouef or other beef dish. Add a Caprese Salad, a green vegetable of choice and a rich red wine for an elegant dinner.


Yukon Gold, Red or White Potatoes, amount depending upon number of servings you want.
Creme Fraiche (made with 2 cups heavy cream, 2 cups sour cream)
Salt and freshly ground black pepper to taste

Make Creme Fraiche several days ahead in a crockery bowl, cover with plastic wrap and leave at room temperature for 24 to 36 hours to thicken. When it reaches desired thickness, refrigerate until ready to use.
Peel and slice potatoes. Layer in buttered shallow casserole dish – potatoes, creme fraiche, lightly salt and pepper on each layer. Bake, uncovered in 350 degree oven for approximately 2 hours or until tender.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s