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Provence Potato Gratin

Contributed By: Jeanne, OR | See all of Jeanne's recipes
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Rating: 2   Reviews: 12 See Reviews
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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.
RECIPE INGREDIENTS
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
Provence Potato Gratin Recipe at Cooking.com
DIRECTIONS
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.


Date Added: 12/27/2010
Spotlight Recipe Review See all 12 reviews »

Rating: 1
by: Nancy Reviewed: 03/04/2013
There was no recipe
There was directions for creme frachie, but not the potato dish.
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