Ingredients
2 lb potatoes, sliced into ⅛ inches thick
1½ cups crème fraîche
5 cups whole milk
¼ tsp white pepper, freshly ground
1½ cups heavy cream
1 tsp salt
2 tbsp butter, softened
⅛ tsp nutmeg, grated
½ cup gruyere cheese, grated
Preparation
Preheat the oven to 375 degrees F.
Combine the milk and the potatoes in a saucepan, simmer them on medium heat and cook for 5 minutes.
Drain the milk from the pan, then add butter and nutmeg, salt, pepper, crème fraîche, and heavy cream to the tender potatoes. Stir to combine.
Transfer the potato mixture over the baking dish and cover it with gruyere cheese.
Bake for 15 minutes, until the top of the potatoes or cheese, is caramelized. Garnish with parsley and serve!
