Categories: Sides

Ingredients

• 4 oz. Gruyere cheese
• 4 large Yukon Gold potatoes, peeled
• 1 1/2 cups half-and-half
• 1 garlic clove, peeled, grated
• 3/4 tsp salt
• Pinch freshly grated nutmeg

Directions

1. Preheat oven to 400. Butter an 8-inch square baking dish.

2. 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.

3. Put potatoes in a large saucepan with half-and-half, garlic, salt and nutmeg and 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.

4. Spoon into prepared baking dish. Smooth top and sprinkle evenly with cheese.

5. Bake until potatoes are tender when pierced with a knife and top is golden brown, 25-30 minutes. Let stand 5-10 minutes before serving.

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