Pretty Darn Quick Potato Gratin
Description
Use your food processor for shredding and slicing to cut the prep time of this quick potato gratin with Gruyère cheese and a hint of nutmeg.
Ingredients
•
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
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Butter an 8x8-inch baking dish.
2
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.
3
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.
4
Spoon into prepared baking dish. Smooth top and sprinkle evenly with cheese.
5
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.