Potato and Comté Casserole

Comté is a great melting cheese and a natural choice here, where the potatoes, cheese and cream melt together to form a rich and addictive dish. Slice the potatoes by hand or with the slicing attachment of a food processor. They don’t have to be super thin.

cup coarsely shredded Comté cheese 3 tablespoons all-purpose flour 2 lb. russet potatoes, peeled, sliced (1/8 inch), patted dry 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon ground nutmeg 1 1/2 cups heavy whipping cream 1. Heat oven to 350°F. Generously butter 11x7-inch (2-quart) glass or ceramic baking dish.

With fork, toss cheese and flour in small bowl until blended.

Arrange one-third of the potatoes in dish; sprinkle with one-third of the salt, pepper and nutmeg. Top with one-third of the cheese mixture. Repeat twice. Pour cream over top.

Bake 55 to 60 minutes or until golden brown and potatoes are tender.

servings PER SERVING: 410 calories, 28 g total fat (17 g saturated fat), 9.5 g protein, 32 g carbohydrate, 100 mg cholesterol, 485 mg sodium, 3 g fiber