Pretty Darn Quick Potato Gratin

Ingredients

• 4 ounces Gruyère or Comté cheese
• 4 large Yukon Gold potatoes , peeled
• 1.5 cups half-and-half
• 1 large garlic clove , peeled and very finely minced
• 0.75 teaspoons salt
• 1 pinch freshly grated nutmeg

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Butter an 8x8-inch baking dish.

2. 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. 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. 4

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

5. 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.