Potato Gratin with Gruyère and Crème Fraîche
- 3 pounds russet potatoes
- 2 tablespoons fresh Italian parsley
- 1 ½ cups crème fraîche,
- 1 ½ cups grated Gruyère cheese
Preheat oven to 400°F. 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 frache over potatoes and sprinkle with half of cheese. Top with remaining potatoes...