Ingredients
2 cups thinly sliced peeled potatoes (about 2 large)2 teaspoons all-purpose flourDash each salt, pepper and ground nutmeg2 teaspoons butter2/3 to 1 cup half-and-half cream1/3 cup shredded Gouda cheese
Preparation
Place half of the potatoes in a greased small ovenproof skillet; sprinkle with 1 teaspoon flour. Repeat layers. Sprinkle with salt, pepper and nutmeg. Dot with butter.
Add enough cream to fill skillet about three-fourths full. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, for 15-20 minutes or until most of the liquid is absorbed.
Carefully place skillet in oven. Bake, uncovered, at 350° for 10-15 minutes or until bubbly and potatoes are tender. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
