Prep Time:
10 mins
Cook Time:
40 mins
Additional Time:
5 mins
Total Time:
55 mins
Servings:
6
Yield:
1 8×8-inch dish
Ingredients
Directions
Preheat the oven to 400 degrees F (200 degrees C). Butter an 8×8-inch baking dish.
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.
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.
Nutrition Facts (per serving)
| 255 | Calories |
| 13g | Fat |
| 25g | Carbs |
| 10g | Protein |
