So since I am such a planner, I have had this recipe sitting in my drafts for quite awhile. The first time I made it, I served it with the pork tenderloin I posted yesterday. The next time I made it was for Mother’s Day. Since I plan out my posts pretty far in advance, I usually add in notes once I have made it and eaten it. Sometimes it will be tips or tweaks that I have made to the recipe and sometimes I will try and leave a comment on the flavor profile of the dish. Yeah, so when I went to actually sit down and write this post, I had to giggle because the only notes I left for myself were “omggggggggggggggg” with about a thousand more g’s attached. This dish is seriously da bomb.
Countless times, I have expressed my love for goat cheese. It is by far my favorite cheese in the world, it would be one of the items on my dying wish list to eat. Sorry that was morbid. I also love me some potatoes au gratin so when you combine two loves of mine, I am one happy camper. I love this because it is easy to prep, you throw it in the oven, and you wait patiently for it to bake. I know the last thing you probably want to do right now in June is crank up your oven, but do yourself a favor turn down the AC for a few short hours and enjoy this. Probably the most difficult thing about this dish is waiting those extra 15 minutes to let it settle before you dive in. Make this now, and thank me later.
Goat Cheese Potato Gratin
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 or chopped rosemary, for serving
What you’ll do:
Preheat the oven to 400 degrees. Lightly grease an 11×7 inch baking dish. Slice the potatoes very thinly. In a medium bowl, whisk together the milk, cream, 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.
Source: Pink Parsley