New Potatoes with Cheese
A cool weekend evening called for something savory yet luxe. Comfort food to pair with salty smoked pork chops and a baked, pie-spiced apple.
Gruyère and Romano cheese-swaddled new potatoes fit the bill. With a creamy infusion of shallot, thyme, nutmeg and garlic, these rich potatoes emerge from the oven a golden dairy dream. Make them.
Ingredients
10 thinly sliced new potatoes
1 shallot sliced thin
2 cloves garlic smashed
3 sprigs thyme
1/2 t freshly grated nutmeg
8 oz (total) grated Gruyère and Romano Cheese
1.5 cups half and half
Butter (for the pan)
Good, sweet Hungarian paprika
Small bag potato chips
Salt and white pepper
Method
Wash potatoes and slice thinly (I don’t peel new potatoes.)
In a small saucepan, heat half and half together with shallot, garlic, nutmeg and thyme. Bring to a simmer and remove from heat, allowing savories to steep in the cream while you arrange the dish.
In a square buttered baking dish, arrange a layer of potato. Sprinkle with salt, pepper and sweet paprika. Cover with a layer of cheese. Repeat three times or so (leaving the cheese off the final layer, for now.)
Through a strainer, pour steeped cream over the potato and cheese layers. Top with the remaining cheese and the potato chips, crushed and a final sprinkle of paprika.
Bake in a 375 degree oven until golden brown and bubbly, about 45 minutes
Allow to set about ten minutes before serving.
