Ingredients
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4 ounces Gruyère or Comté cheese
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4 large Yukon Gold potatoes, peeled
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1 ½ cups half-and-half
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1 large garlic clove, peeled and very finely minced
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¾ teaspoon salt
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1 pinch freshly grated nutmeg
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Butter an 8x8-inch baking dish.
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Fit a food processor with a shredding disk and use it to shred cheese. Transfer to a small bowl. Fit processor with slicing disk and use it to slice potatoes.
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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.
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Spoon into prepared baking dish. Smooth top and sprinkle evenly with cheese.
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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.
Nutrition Facts (per serving)
255 | Calories |
13g | Fat |
25g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 255 | |
% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 8g | 40% |
Cholesterol 43mg | 14% |
Sodium 387mg | 17% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 2g | 7% |
Total Sugars 0g | |
Protein 10g | 20% |
Vitamin C 1mg | 1% |
Calcium 256mg | 20% |
Iron 0mg | 1% |
Potassium 97mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.