Sunday, April 1, 2012

Goat Cheese Potato Gratin


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.


15 comments:

Katrina @ Warm Vanilla Sugar said...

You had me at goat cheese. Looove this idea!

Tina (My Life as a Mrs) said...

I'd like a big ol' bowl of this, please! ;)

Nicole, RD said...

Oh my gosh...those sounds HEAVENLY!

Bryan and YiRan said...

That looks excellent. I love potato gratin - and adding in the goat cheese makes it seem just divine

Laura said...

You can never go wrong with a gratin in my book. But - goat cheese? Merciful heavens! Gotta try this one. I sense a steak dinner in our future, VERY soon.

Michelle said...

We must be on the same wavelength because I'm making a gruyere potato gratin for Easter. I'll be goat cheese is divine. Super creamy. Since we are doing Easter dinner at someone elses house, I might just have to make another gratin for the leftovers alone and try this...

Joanne said...

Do you think it would be morally wrong for me to make this for Easter but then play the vegetarian card and hoard it all to myself? Cause I'm seriously tempted to do that.

Brianne @ Cupcakes & Kale Chips said...

I made something similar a few weeks back, but put in some sweet potatoes. The sweet potatoes really balanced the tanginess of the goat cheese so well.

Katie K. said...

I am printing this now to make for Easter dinner. The first potato gratin I ever made was a gruyere one you posted a while back and it was divine! I have high expectations for this one too :)

Jen @ Jens Favorite Cookies said...

Yeah... WOW. I'm making this, definitely! It looks fantastic! I love the creaminess you get from goat cheese.

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spice-is-nice.com said...

I'm so glad you posted this. I'm always looking for a go to potato gratin recipe, and the recipe choices seem overwhelming. I trust you, which takes a lot of the guessing out of picking out a "good recipe". Thanks!

atthepatisserie said...

great idea for any Sunday lunch! It sounds simple but incredibly delicious!

Winnie said...

I love potato gratin and never tried one with goat cheese. I am looking forward to trying this in the New Year..I have never cut the potatoes in two different thicknesses, but am anxious to try that!

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