November 07, 2015 By:
5 minutes
65 minutes
6 sevings
Serve this quintessential favorite at your next holiday gathering. The irresistible aromas will beckon your family and friends to the table.Yukon gold potatoes offer a golden hue and a rich, buttery flavor. For the best results, freshly grate nutmeg using a whole nutmeg and a fine microplane or nutmeg grater. Store whole nutmeg in an airtight container, in a cool, dry area away from sunlight. It will retain its flavor longer than the preground variety.



  1. Preheat the oven to 350°F.
  2. Lightly spread an 8-by-8-inch baking dish with butter.
  3. Peel and cut the potatoes into 1/8-inch-thick slices. (For the best results, use a food processor, mandolin, or vegetable slicer.)
  4. In a medium saucepan, combine the 2 tablespoons butter, half-and-half, salt, and pepper. Add the potatoes. Bring to a boil over medium-high heat. Reduce the heat so the liquid simmers. Stir occasionally until thickened, about 5 minutes.
  5. Spread half of the potatoes and liquid in the baking dish. Evenly add the cheese. Add a layer of the remaining potatoes.
  6. Bake until lightly browned and bubbly, about 60 minutes. Remove from the oven and let cool for 10 minutes before serving. Sprinkle with paprika and garnish with parsley.