Pretty Darn Quick Potato Gratin

Recipe View 5 mins Preheat the oven to 400 degrees F (200 degrees C). Generously butter an 8x8-inch baking dish. (5 minutes)

Recipe View 10 mins Using a food processor fitted with a shredding disk, shred the Gruyère or Comté cheese. Transfer to a small bowl. Next, fit the processor with a slicing disk and slice the peeled Yukon Gold potatoes into uniform rounds. (10 minutes)

Recipe View 2 mins In a large saucepan, combine the sliced potatoes, half-and-half, minced garlic, salt, and freshly grated nutmeg. Stir gently to ensure the potatoes are evenly coated in the creamy mixture. (2 minutes)

Recipe View 10 mins Bring the mixture to a gentle boil over medium-high heat, stirring occasionally to prevent sticking. Once boiling, reduce the heat to maintain a gentle simmer and continue cooking, stirring frequently with a heat-safe spatula, until the half-and-half has reduced and thickened, coating the potatoes in a luscious cream. This should take approximately 8 minutes. (10 minutes)

Recipe View 2 mins Spoon the potato mixture into the prepared baking dish, spreading it evenly. Smooth the top and sprinkle generously with the shredded Gruyère or Comté cheese. (2 minutes)

Recipe View 30 mins Bake in the preheated oven until the potatoes are tender when pierced with a knife and the top is beautifully golden brown, approximately 25 to 30 minutes. (30 minutes)

Recipe View 10 mins Remove from the oven and let stand for 5 to 10 minutes before serving. This allows the gratin to set slightly and the flavors to meld together harmoniously. (10 minutes)