Provence Potato Gratin

Ingredients

Yukon Gold, Red or White Potatoes, amount depending upon number of servings you want.
Creme Fraiche (made with 2 cups heavy cream, 2 cups sour cream)
Salt and freshly ground black pepper to taste

Directions

Make Creme Fraiche several days ahead in a crockery bowl, cover with plastic wrap and leave at room temperature for 24 to 36 hours to thicken. When it reaches desired thickness, refrigerate until ready to use.

Peel and slice potatoes. Layer in buttered shallow casserole dish - potatoes, creme fraiche, lightly salt and pepper on each layer. Bake, uncovered in 350 degree oven for approximately 2 hours or until tender.