Enjoy these wonderful recipes created specifically
for the Le Creuset Saucier and Au Gratin.

A Simple and Simply
Wonderful, Tomato Sauce
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Casseroled Eggs for Brunch,
Lunch - or Supper
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The Classic Potato Gratin
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A Classic Cheese Sauce for Vegetables
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Oven-Roasted Cauliflower



The Classic Potato Gratin
14.25” Oval Au Gratin

This is about as uncomplicated a gratin as you can get, and yet it is simply delicious. Now that crème fraiche is available in most good supermarkets, we hope you become acquainted with it. And this recipe is a great place to start. Do try to use an imported Gruyere or Emmenthaler cheese. And don’t overdo the rosemary; it’s a strong but delicious herb that’s perfect with the spuds.

Using the slicing blade of a food processor or a mandoline for the potatoes insures that all the slices are the same thickness and will cook at the same rate.

If you must peel and even slice the potatoes ahead of time, be sure to immediately immerse them in cool water. When ready to assemble the gratin, drain them and pat them dry well with towels.

1 large garlic clove, peeled and halved
3 tablespoons room-temperature unsalted butter
3 pounds of russet potatoes, peeled
Salt and freshly ground pepper
1 1/2 cups (12 oz.) créme fraiche
1 1/2 cups (packed) grated Gruyere cheese (about 6 ounces)
1 teaspoon finely chopped fresh rosemary (optional)
2 tablespoons chopped chives or fresh Italian parsley (or a little of both)

Preheat the oven to 425F.

Rub the inside of the Le Creuset Au Gratin dish with the cut side of the garlic cloves. Be generous. Then rub the inside surfaces with a generous amount of the butter.

Slice the potatoes in 1/8-inch slices.

Arrange half of the potato slices, overlapping slightly, in the bottom of the Gratin. Sprinkle with salt and pepper. “Fluff” the crème fraiche with a fork to loosen it and then spread half over the potato slices coating them completely. Evenly sprinkle half the cheese over the first potato layer. Carefully distribute the rosemary over the surface.

Top with the remaining potato slices, again overlapping slightly. Salt and pepper the slices and spread with the remaining crème fraiche and, finally, the remaining cheese.

Place in the oven and bake, uncovered, at 425F for 30 minutes. Turn the oven temperature down to 350F. Bake until the top is nicely browned and the gratin is bubbling – about an additional 45 minutes.

Remove the Gratin from the oven and let it stand for 10 minutes. Sprinkle with parsley and serve.

Serves 8.