Roasted Fingerling Potatoes with Cheese
All the flavor of scalloped potatoes in a simple pan-roast.
Ingredients (11)
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1 T Vegetable Oil
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2 lb Fingerling Potatoes
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or
2 lb Red Potatoes
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¼ cup Heavy Cream
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1½ T Minced Thyme
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or
1 tsp Dried Thyme
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½ tsp Kosher Salt
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½ tsp Freshly Ground Black Pepper
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¼ tsp Freshly Grated Nutmeg
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1 cup Shredded Gruyere Cheese
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or
1 cup Shredded Swiss Cheese
Directions
- Preheat oven to 425F. Grease a 15 x 10-inch baking pan with oil.
- 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.
- 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.