Peel and thinly slice 8-10 potatoes. (We like yukon gold.)
Stir fry potato slices in pastured butter or olive oil until soft, but still slightly firm. Do not overcook, or they will be mushy!
In a buttered casserole dish, spread half the potatoes, and sprinkle with salt and fresh pepper. Cover with a layer of creme fraiche, then a generous amount of shredded gruyere cheese (or any cheese you like). Repeat the three layers once more, ending with the cheese. Bake at 400 degrees for 30 minutes, and then reduce to 350, and bake until potatoes are tender, and top is golden. YUMMMMM!!!
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