Potatoes au gratin are one of those things that I can eat any time, any day. I mean, seriously. You smother potato slices in cream and cheese and then bake it. Nothing bad about that. I've made countless variations over the years, but the experimenting ends with this version. I have two words for you: Goat. Cheese. I should just stop right there because really - what else could I possibly say?
How about this is not only the absolute best potato gratin I've ever made, but also the most low-maintenance? You simply slice the potatoes (a mandolin makes this job very easy and fast), then layer them with a mixture of milk, cream, goat cheese, garlic, and Parmesan. Bake it, and you're ready to dig in.
The goat cheese was definitely noticeable, but not overly prominent. I think it just gave the dish another depth of flavor and some extra creaminess. After dinner, I found myself sneaking bite after bite of the leftovers. It's definitely one of those dangerously addictive dishes. I served this with asparagus and herb-grilled pork tenderloin (recipe coming soon!), and finished the meal with a strawberry-rhubarb crisp. It was a wonderful spring dinner, but Joey pointed out that he would have been equally as happy if I'd just served the potatoes and called it a day.
I always think of potatoes au gratin as being a good dish for Easter, and this version would be especially great. The goat cheese elevates it to "holiday meal" level, but it's still incredibly easy and low-maintenance. Assemble it in the morning, then after church just pop it in the oven. And prepare to swoon.
Goat Cheese Potato Gratin
adapted from Bon Appetit, via Epicurious
- 2 lbs yukon gold potatoes, peeled
- 1 cup milk (low fat is fine)
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 heaping cup crumbled goat cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 1/4 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/8 tsp nutmeg
- snipped fresh chives, for serving
Preheat the oven to 400 degrees. Lightly grease an 11x7 inch baking dish.
Slice the potatoes very thinly. I used my mandolin, and did half of them on the thinnest setting, and the other half on the next one up. This gave the dish a little more texture.
In a medium bowl, whisk together the milk, crew, garlic, goat cheese, Parmesan cheese, salt, pepper, and nutmeg.
Layer 1/3 of the potatoes in the bottom of the baking dish. overlapping them slightly. Pour 1/3 of the cream mixture over the potatoes, then repeat the layers two more times with the remaining potatoes and cream.
Bake, uncovered, for about 1 hour and 15 minutes, or until the top is browned and the potatoes are cooked through. Allow to stand at least 15 minutes. Sprinkle with chives and serve.