Directions:
- Place rack in center of oven and preheat to 400°F. Generously butter 13x9x2-inch glass or ceramic baking dish. Whisk crème fraîche and whipping cream in medium bowl to blend.
- Arrange 1/3 of potato slices in bottom of prepared baking dish, overlapping slightly. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon thyme. Drop 1/3 of crème fraîche mixture (about generous 1/2 cup) in dollops over potatoes, then spread evenly over (layer will be very thin). Repeat layering 2 more times.
- Bake gratin 30 minutes. Reduce oven temperature to 350°F and continue to bake until potatoes are tender and top is golden brown, about 25 minutes longer. Let gratin rest 20 minutes before serving. DO AHEAD Can be made 2 hours ahead. Cover loosely with foil. Let stand at room temperature. Before serving, rewarm in 350°F oven until heated through, about 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 265.13 Kcal (1110 kJ) | ||
| Calories from fat | 121.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.53g | 21% | |
|---|---|---|---|
| Cholesterol | 18.8mg | 6% | |
| Sodium | 244.53mg | 10% | |
| Potassium | 721.76mg | 15% | |
| Total Carbs | 32.79g | 11% | |
| Sugars | 2.59g | 10% | |
| Dietary Fiber | 1.82g | 7% | |
| Protein | 5.31g | 11% | |
| Vitamin C | 30.8mg | 51% | |
| Iron | 138mg | 767% | |
| Calcium | 63.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 120.13 Kcal (503 kJ) | ||
| Calories from fat | 55.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.13g | 21% | |
|---|---|---|---|
| Cholesterol | 8.52mg | 6% | |
| Sodium | 110.8mg | 10% | |
| Potassium | 327.03mg | 15% | |
| Total Carbs | 14.86g | 11% | |
| Sugars | 1.18g | 10% | |
| Dietary Fiber | 0.83g | 7% | |
| Protein | 2.41g | 11% | |
| Vitamin C | 13.9mg | 51% | |
| Iron | 62.5mg | 767% | |
| Calcium | 28.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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