Roasted Fingerling Potatoes with Cheese

By CathyD

Ingredients

• 1 tablespoon vegetable oil
• 2 pounds fingerling potatoes or small red-skinned potatoes, cut diagonally into halves
• 1/4 cup heavy cream
• 1 1/2 tablespoons minced fresh thyme leaves (or 1 tsp dried thyme leaves)
• 1/2 teaspoon coarse salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon fresh nutmeg
• 1 cup shredded Gruyere or Swiss cheese

Details

Servings 6
Adapted from relish.com

Preparation

Step 1

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.

Nutritional Info

Calories 240
Fat 12g
Cholesterol 35mg
Sodium 250mg
Carbohydrate 24g
Fiber 3g
Protein 9g