Scalloped Potatoes With Creme Fraiche

We had our first official BBQ of the Spring last night! It was delicious: New York Steaks, grilled asparagus, berry salad and scalloped potatoes with creme fraiche. I have been really excited to try out the scalloped potato recipe because it has creme fraiche in it and for some reason it makes me feel like I am cooking fancy. Maybe it is because I only hear about creme fraiche on Food Network (which is where I found this recipe). The scalloped potatoes are wonderful, and much lighter then a typical scalloped potato recipe because there is no cheese in it!

Creme Fraiche looks a little like ricotta cheese in look and texture and tastes a little like sour cream. You can find it in the fancy cheese section of any grocery store, near the deli. It is great to cook with (as opposed to sour cream) because it does not curdle.

Scalloped Potatoes With Creme Fraiche

    *  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
    * 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.