Description
Use your food processor to quickly prep this easy, cheesy potato side dish.
Ingredients
- 4 ounces Gruyère or Comté cheese
- 4 large Yukon Gold potatoes, peeled
- 1 ½ cups half-and-half
- 1 large garlic clove, peeled and very finely minced
- ¾ teaspoon salt
- 1 pinch freshly grated nutmeg
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Butter an 8×8-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.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 6