Name: Potato Gratin with Goat Cheese and Garlic
Yield: Makes 4 to 6 servings
Ingredients: 1 cup whole milk; 1 cup whipping cream; 1 cup crumbled soft fresh goat cheese (such as Montrachet; about 5 ounces); 1 garlic clove, minced; 1 1/2 teaspoons salt; 3/4 teaspoon ground black pepper; 1/8 teaspoon ground nutmeg; 2 pounds Yukon Gold potatoes, peeled, thinly sliced

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Potato Gratin with Goat Cheese and GarlicMark Thomas

Recipe information

Yield
Makes 4 to 6 servings

Ingredients

1 cup whole milk

1 cup whipping cream

1 cup crumbled soft fresh goat cheese (such as Montrachet; about 5 ounces)

1 garlic clove, minced

1 1/2 teaspoons salt

3/4 teaspoon ground black pepper

1/8 teaspoon ground nutmeg

2 pounds Yukon Gold potatoes, peeled, thinly sliced

Preparation

Preheat oven to 400°F. Generously butter 11x7x2-inch glass baking dish. Whisk first 7 ingredients in medium bowl to blend. Arrange 1/3 of potatoes in bottom of prepared dish, overlapping slightly and covering completely. Pour 1/3 of cream mixture over. Repeat layering potatoes and cream mixture 2 more times. Bake uncovered until potatoes are tender and top is golden brown in spots, about 1 hour 15 minutes. Serve hot.

TagsGratin Casserole Yukon Gold Potato Potato Root Vegetable Vegetable Goat Cheese Cheese Dairy Side Dinner Nut Free Gluten Free Vegetarian Easy Weeknight Meals Oven Bake Fall Winter Bon Appétit

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