Ingredients
- 3 pounds potatoes, peeled and cut into 1-inch cubes
- 3 each garlic cloves, peeled
- 1 tablespoon salt
- 1½ cups Jasper Hill Farm Whitney, finely shredded
- 1/3 cup heavy cream
- 4 each egg yolks
- 1/8 teaspoon nutmeg
- 1/4 teaspoon ground black pepper
- 2 tablespoons butter, melted
- paprika for dusting
- fresh parsley or chives, chopped for garnish
Directions
Preheat oven to 400°F. Place the cubed potatoes and garlic cloves in a large pot and cover with water by an inch. Add the salt and bring to a boil, simmering until potatoes are fork-tender.
Drain potatoes and garlic.
Mash the potatoes and garlic. Then add the cheese, heavy cream, egg yolks, nutmeg, and pepper. Incorporate thoroughly, without over-mixing.
Spread the potato mixture evenly into a buttered casserole dish. Use a fork to create ridges and peaks, then gently brush with melted butter and dust with paprika.
Bake for 20–25 minutes, or until crisped and golden on top. Sprinkle with fresh parsley or chives.
Allow to cool for 10 minutes before serving.
