Scalloped Potatoes with Creme Fraiche

These scalloped potatoes were very, very good.  I couldn't find creme fraiche in the store... so I used regular sour cream as a substitute.  Next time I will plan ahead & find or make the creme fraiche, which will add a slightly different, rich flavor.  I didn't have a mandoline to slice the potatoes super thin... so it took me a  while to cut up the potatoes.   I decided that I liked these so well that I bought a mandoline. lol  Try them & see if you like them... I bet you will!

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Scalloped Potatoes with Creme Fraiche

Recipe courtesy Food Network Magazine

Prep Time: 25 min  *  Inactive Prep Time: 10 min  *  Cook Time: 1 hr 5 min

Serves: 8 servings

 Photograph by Con Poulos

2 cloves garlic, smashed

3 tablespoons unsalted butter

3 pounds waxy potatoes (such as Yukon gold or Yellow Finn), peeled

3 cups half-and-half

1/2 cup creme fraiche (I included a recipe below)

2 tablespoons all-purpose flour

2 teaspoons chopped fresh thyme

1/8 to 1/4 teaspoon ground mace

Kosher salt and freshly ground pepper

1/4 cup chopped chives

Preheat the oven to 350 degrees F. Rub the garlic all over the inside of a 3-quart baking dish, then mince it. Grease the dish with about 1/2 tablespoon butter.

Slice the potatoes about 1/8 inch thick (a mandoline works well). Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tablespoons butter, the half-and-half, creme fraiche, flour, thyme, mace, 2 1/2 teaspoons salt, and pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture thickens slightly, 1 to 2 minutes. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly. Bake, uncovered, until the potatoes are fork-tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving.

You can also make the scalloped potatoes in individual ramekins; bake about 40 minutes. 

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Creme Fraiche

1 cup (240 ml) heavy whipping cream*

1 tablespoon buttermilk

*If possible, use pasteurized heavy whipping cream, as ultra pasteurized will take longer to thicken.

In a medium saucepan over low heat, warm the cream to 105 degrees F (40 degrees C). Remove from heat and stir in the buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency.  Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature.  The creme fraiche is ready when it is thick with a slightly nutty sour taste.  Chill cream, in the refrigerator, for several hours before using. Creme fraiche may be made and stored in the refrigerator for up to 10 days.