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Potato Gratin with Gruyère and Crème Fraîche

Potato Gratin with Gruyère and Crème Fraîche

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This indulgent potato gratin with gruyère and crème fraîche is a sophisticated take on a classic comfort food favourite. By using tangy crème fraîche instead of traditional double cream, the dish gains a subtle brightness that cuts through the richness of the melted Gruyère cheese. The potatoes are thinly sliced and layered to ensure they become perfectly tender, absorbing the savoury flavours of the sauce while the top develops a beautiful golden crust in the oven.

As a versatile vegetarian side dish, this gratin is an excellent accompaniment to a Sunday roast or a crisp green salad for a lighter midweek meal. It is particularly well-suited for entertaining, as it can be assembled in advance and baked until bubbling and fragrant. This homemade classic is sure to become a cold-weather staple for your family table.

Ingredients for Potato Gratin with Gruyère and Crème Fraîche

1.4kg russet potatoes, peeled, cut into 1/8-inch-thick rounds
350ml crème fraîche,* stirred to loosen
170g (packed) grated Gruyère cheese (about 170g )
2 matskedar hackad färsk italiensk persilja

How to make Potato Gratin with Gruyère and Crème Fraîche

Preheat oven to 204°C. Generously butter 13x9x2-inch glass baking dish. Arrange half of potato slices in bottom of prepared dish, overlapping slightly. Sprinkle generously with salt and pepper. Spread half of crème fraîche over potatoes and sprinkle with half of cheese. Top with remaining potatoes, overlapping slightly; sprinkle generously with salt and pepper. Spread with remaining crème fraîche; sprinkle with remaining cheese.

Bake gratin uncovered 30 minutes. Reduce oven temperature to 177°C. Continue to bake gratin until potatoes are tender and top is golden brown, about 45 minutes. Remove from oven; let stand 10 minutes. Sprinkle with parsley and serve.

Available at some supermarkets. If unavailable, heat 350ml whipping cream to lukewarm (29°C). Remove from heat and mix in 45ml buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill until ready to use.

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