2 1/2

lbs

Yukon gold or russet potatoes

3

cups

half-and-half

1/4

teaspoon

nutmeg,freshly grated

2

cups

shredded Gruyère cheese, about 6 ounces

salt and freshly ground black pepper to taste

1

Preheat oven to 350°F.

2

Peel potatoes. Slice potatoes very thin with a sharp knife and put them in a medium pot with half-and-half, 2 teaspoons salt, and freshly ground white pepper and nutmeg. Stir well and simmer the potatoes for 15 minutes, or until they are just beginning to soften.

3

Transfer potatoes and half-and-half mixture to a shallow medium casserole. Start by placing about a third of the potatoes in the bottom of the dish, then sprinkle about 1/4 of the cheese over that layer and continue making 3 total layers of potatoes, topping the last layer with the cheese. Bake for 35 to 40 minutes, or until potatoes are tender and cheese is golden brown.

Serving size: 1/8 of a recipe (8.8 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.