This cheesy potato gratin can be quickly prepped with a food processor.
Ingredients
- 4 ounces Gruy?re or Comt? 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
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Butter an 8×8-inch baking dish.
Step 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.
Step 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.
Step 4
Spoon into prepared baking dish. Smooth top and sprinkle evenly with cheese.
Step 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 255 | |
% Daily Value * | |
Total Fat13g | 17% |
Saturated Fat8g | 40% |
Cholesterol43mg | 14% |
Sodium387mg | 17% |
Total Carbohydrate25g | 9% |
Dietary Fiber2g | 7% |
Total Sugars0g | |
Protein10g | |
Vitamin C1mg | 4% |
Calcium256mg | 20% |
Iron0mg | 1% |
Potassium97mg | 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.
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source by allrecipe
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