Creamy Potato Gratin | Oregonian Recipes

Ingredients

• 8 ounces fontina cheese, well chilled
• 3 pounds Yukon Gold potatoes, peeled and cut into 1/8-inch-thick slices
• Kosher salt and freshly ground black pepper
• 1 1/2 cups crème fra‹che (see note)
• 1 1/2 cups crème fra‹che (see note)
• 1 tablespoon truffle oil
• 1 tablespoon chopped fresh rosemary