Scalloped Potato Bake

While Moe and I were in France, I discovered creme fraiche.  Although it is not the healthiest of foods (to say the least), it is amazing.  I made this recipe while we were staying in Provence France and Moe loved it.  I decided since I was serving fish, I'd offset in Moe's book and make this recipe for him.  It turned out perfect as he loved the fish and the potatoes!

Scalloped Potato Bake
Source:  Miss J Original
Serves: 4

2 Idaho potatoes, divided into 3 servings
4 ounces creme fraiche, divided into 3 servings
1/2 small onion, divided into 3 servings
1 tablespoon fresh flat leaf parsley, chopped
1/2 cup shredded mozzarella cheese, low fat, divided into 3 servings
2 tablespoons of half and half, fat free
salt and pepper to taste

Using a mandolin slicer (or a sharp knife) slice potatoes into thin rounds.  Dice onion into long slivers.  Chop parsley.  Coat a small baking dish with oil or cooking spray.  place two layers of potatoes at bottom of pan.  Layer creme fraiche, onions, and mozzarella.  Repeat so there are three layers of potatoes and three layers of cheese.  Pour half and half around the edges of the baking dish.  Top with salt and pepper to taste.  Bake for 1 hour or until potatoes are tender.  Once done, place under broiler for 1 minutes to make the top golden.  Sprinkle with parsley before serving. 

                                                Before                                                  After

Ratings:
Moe, 9.5 out of 10
Miss J, 9 out of 10

- Miss J