2 cups whipping cream
1 cup creme fraiche
1 large garlic, minced
3 1/2 pounds russet potatoes, peeled, very thinly sliced
1 1/3 cups Gruyere cheese (about 5 ounces)
Slice the peeled potatoes, thinly. I have been using the Borner V-Slicer Mandoline
Do not wash the potato slices, you want the starch.
If cooking that day, preheat oven to 400.
Butter 13x9x2 inch glass baking dish.
Bring cream, creme fraiche and garlic to boil in heavy large sauce pan over medium heat.
Add sliced potatoes and cook until liquid returns to boil, about 4 minutes.
This takes time, but it makes for a much better dish. Take saucepan off heat and one at a time lay the potatoes, slightly overlapping, in rows in the buttered baking dish. After 2 layers, add a bit of the cream mixture and season generously with salt and pepper. Do another 2 layers, again do the potatoes one at a time and more of the cream mixture and season with salt and pepper. The rest of the potatoes should make the final two or three layers, add the rest of the cream mixture and again season with salt and pepper.
This can be done a day ahead and refrigerated covered with foil overnight.
Take the gratin out of the refrigerator and let come to room temperature, about 45 minutes to an hour.
Preheat oven to 400.
Bake the gratin covered for 45 minutes to 50 minutes or until potatoes are soft. Uncover casserole and sprinkle with the Gruyere cheese. Continue baking until potatoes are tender, cheese melts and sauce bubbles, about 15 minutes. Let stand 10 minutes and serve.