Roasted Fingerling Potatoes with Cheese

Roasted Fingerling Potatoes with Cheese

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

Serves: 6 Save

Ingredients (11)

  • 1 T Vegetable Oil
  • 2 lb Fingerling Potatoes
  • or 2 lb Red Potatoes
  • ¼ cup Heavy Cream
  • 1½ T Minced Thyme
  • or 1 tsp Dried Thyme
  • ½ tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • ¼ tsp Freshly Grated Nutmeg
  • 1 cup Shredded Gruyere Cheese
  • or 1 cup Shredded Swiss Cheese


  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.