POTATOES GRUYERE
This recipe is easily made in huge amounts. Vary the cheese if you like. Serve with Coeur d'Alene Cellars Viognier
4 medium baking potatoes
1 1/2 cups Gruyere cheese, shredded
1/4 cup half and half
3 tablespoons fresh chives, chopped
2 tablespoons butter or margarine, melted
pinch of nutmeg and salt and pepper to taste
Butter an 8X10-inch baking dish. Bring large pot of water to boil. Scrub potatoes but do not peel. Cut into quarters. Add potatoes to water and cook 10 to 15 minutes or until very tender. Drain and coarsely mash potatoes with a fork. Mix in remaining ingredients, except 1/4 cup cheese. Spread potatoes in prepared dish. Sprinkle with remaining cheese. Bake 25 minutes at 350 degrees. Brown under broiler if necessary. Serves 6.