Monday, January 7, 2008

Potato Gratin with Goat Cheese and Garlic

This is an old recipe from Bon Appetit, and I use it often because the tastes blend together deliciously. And here are some tips:

If you slice the potatoes really thin you can reduce the cooking time, which you might want to do. It is very simple to prepare it but it does take some time to cook it. You can even leave the skin on if you peel them thin enough. But watch them after 45 minutes so that they don't get burned.

You can use skim milk instead of whole milk, the taste is still creamy because of the cheese, and you can't even tell the difference.

To speed up the blending and so that you don't have clumps of goat cheese, blend the milk/cream, goat cheese, and seasonings using a immersion blender. Just make sure you use a deep dish so it doesn't splatter around.

You can also increase the amount of garlic if you are a garlic lover. Enjoy:)



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

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.

Makes 4 to 6 servings.

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