- 4 ounces Gruyère or Comté cheese
- 4 large Yukon Gold potatoes, peeled
- 1 1/2 cups half-and-half
- 1 large garlic clove, peeled and very finely minced
- 3/4 teaspoon salt
- 1 pinch freshly grated nutmeg
- Preheat oven to 400 degrees F (200 degrees C). Butter an 8x8-inch baking dish.
- Fit a food processor with shredding disk and use it to shred cheese. Transfer to a small bowl. Fit processor with slicing disk and use it to slice potatoes.
- Put potatoes in a large saucepan with half-and-half, garlic, salt, and nutmeg; stir gently to combine. Bring to a boil over medium-high heat, stirring occasionally. Cook at a gentle boil, stirring often with a heat-safe spatula to prevent sticking, until half-and-half has reduced and thickly coats potatoes, about 8 minutes.
- Spoon into prepared baking dish. Smooth top and sprinkle evenly with cheese.
- Bake in preheated oven until potatoes are tender when pierced with a knife and top is golden brown, 25 to 30 minutes. Let stand 5 to 10 minutes before serving.
03/24/2018
recipepes.com
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