Pretty Darn Quick Potato Gratin recipe
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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
Nutrition Info
- 255.2 caloriescarbohydrate: 25 gcholesterol: 43.2 mgfat: 13.3 gfiber: 2 gprotein: 10 gsaturatedFat: 8 gservingSize: -sodium: 386.5 mgsugar: 0.2 gtransFat: : -unsaturatedFat: : -
Directions Pretty Darn Quick Potato Gratin
Directions
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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.