This rich potato cheese mixture is a wonderful medley of flavorful Gruyere cheese, cream, and a light touch of aromatics. It makes for a satisfying side dish or winter lunch with a hearty salad.

1 clove garlic, peeled and cut in half
3 tbs. unsalted butter
1 large slice of onion
salt
white pepper
2 ½ pounds peeled and thinly sliced potatoes
2 cups Bellwether Farms crème fraîche
1 ½ cups Gruyere cheese

Rub the side of a 2 quart gratin dish with the cut side of the garlic cloves and enough butter to grease the sides and bottom. Blanch the potatoes with the onion slices and salt for 5 minutes. Drain and discard the onion half. Spread half of the potatoes in the gratin dish. Salt and pepper to taste. Top with half of the crème fraîche and half of the cheese. Place the remaining potatoes on top, then cover with the rest of the crème fraîche and cheese. Dot with the remaining butter.

Bake at 425 degrees for 35-45 minutes or until the top is browned.