Roasted Fingerling Potatoes with Cheese

  • Yield 6 servings

All the flavor of scalloped potatoes in a simple pan-roast.

Roasted Asparagus and Potato Recipe
Mark Boughton Photography / styling by Teresa Blackburn

Ingredients

1 tablespoon vegetable oil
2 pounds fingerling potatoes or small red-skinned potatoes, cut diagonally into halves
1/4 cup heavy cream
1 1/2 tablespoons minced fresh thyme leaves (or 1 tsp dried thyme leaves)
1/2 teaspoon coarse salt
1/2 teaspoon black pepper
1/4 teaspoon fresh nutmeg
1 cup shredded Gruyere or Swiss cheese

Instructions

  1. Preheat oven to 425F. Grease a 15 x 10-inch baking pan with oil.
  2. Combine potatoes, cream, thyme, salt, pepper and nutmeg in a large bowl. With a slotted spoon, transfer potatoes to a pan, spreading them in a single layer. Reserve cream mixture. Bake about 30 minutes, until largest potato is easily pierced with a fork.
  3. Remove from oven. With a spatula, slide potatoes together. Drizzle with remaining cream mixture. Sprinkle with cheese. Return pan to oven on top rack until cheese is melted and begins to brown. Transfer to a platter and serve immediately.

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