Creamy Potato Gratin | Oregonian Recipes
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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
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