Roasted Fingerling Potatoes with Cheese

All the flavor of scalloped potatoes in a simple pan-roast.

Serves: 6 Save

Ingredients (8)

  • 1 tablespoon vegetable oil
  • 2 pound fingerling potatoes or small red-skinned potatoes, cut diagonally into halves
  • 1/4 cup heavy cream
  • 1 1/2 tablespoon 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

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  1. Preheat oven to 425F. Grease a 15 x 10-inch baking pan with oil.
  2. 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.
  3. 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.