Goat Cheese Potato Gratin Recipe

Why You’ll Love This Recipe

I love this potato gratin because goat cheese adds a tangy flavor that balances the richness of the cream. It makes the dish feel a little more distinctive than traditional scalloped potatoes while keeping the comforting texture I expect from a classic gratin.

I also appreciate that I can assemble the dish ahead of time. This makes it particularly convenient when I’m preparing several dishes for a holiday or dinner party.

The recipe uses straightforward ingredients but creates an elegant result. With thin, even potato slices and plenty of time in the oven, I get tender layers underneath and a beautifully browned surface.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Yukon Gold or russet potatoes
• Soft goat cheese
• Heavy cream
• Whole milk
• Garlic cloves, minced
• Unsalted butter
• Parmesan cheese, freshly grated
• Fresh thyme leaves
• Fresh rosemary, finely chopped, optional
• Ground nutmeg
• Salt
• Freshly ground black pepper

I prefer Yukon Gold potatoes because their naturally buttery flavor and creamy texture work particularly well in gratin. I slice them very thinly and evenly so all the layers become tender at approximately the same time.

Directions

1. I preheat my oven to 375°F (190°C) and generously butter a 9-by-13-inch or similarly sized baking dish.
2. I peel the potatoes when I want a smoother presentation, although I can leave the thin skins on Yukon Gold potatoes if I prefer.
3. I slice the potatoes into very thin, even rounds, ideally about 1/8 inch thick. I find a mandoline especially useful for getting consistent slices.
4. In a saucepan, I combine the heavy cream, milk, minced garlic, thyme, optional rosemary, nutmeg, salt, and black pepper.
5. I warm the cream mixture over medium-low heat until it’s steaming but not vigorously boiling.
6. I crumble most of the goat cheese into the warm cream mixture and whisk gently until it has mostly melted. I reserve some goat cheese for the top.
7. I arrange a slightly overlapping layer of potato slices across the bottom of my prepared baking dish.
8. I season the potatoes lightly with salt and pepper, then spoon some of the goat cheese cream mixture over them.
9. I continue layering potatoes and cream until I’ve used all the potatoes, finishing with cream over the top.
10. I scatter the reserved goat cheese and freshly grated Parmesan evenly over the final layer.
11. I cover the baking dish tightly with foil and bake for about 45 minutes.
12. I remove the foil and continue baking for another 30 to 40 minutes, or until the potatoes are completely tender and the surface is bubbling and golden brown.
13. If I want deeper browning, I place the gratin briefly under the broiler at the end. I watch it carefully because the cheese can brown quickly.
14. I remove the gratin from the oven and let it rest for about 10 to 15 minutes before serving. I find that this resting period helps the creamy sauce settle and makes portions easier to serve.
15. I finish the gratin with fresh thyme leaves and freshly ground black pepper.

Servings and Timing

I usually get about 8 servings from one large Goat Cheese Potato Gratin, although I can make smaller portions when I’m serving several side dishes.

Prep time: 20 minutes
Cook time: 1 hour 15 minutes to 1 hour 25 minutes
Resting time: 10–15 minutes
Total time: About 1 hour 50 minutes
Servings: 8

Variations

For a stronger cheese flavor, I add Gruyère to the layers along with the goat cheese. I love how its nutty flavor complements both the potatoes and herbs.

When I want a milder gratin, I reduce the amount of goat cheese and replace it with additional Parmesan, Gruyère, or a mild melting cheese.

For an onion variation, I add very thinly sliced onions or shallots between the potato layers. I can sauté them first when I want a sweeter, more caramelized flavor.

I sometimes add thinly sliced sweet potatoes for a colorful variation. I alternate them with Yukon Gold potatoes to create contrasting layers of sweetness and savory goat cheese.

For extra crunch, I sprinkle buttered breadcrumbs over the gratin during the final portion of baking. I let them become crisp and golden before removing the dish from the oven.

Storage/Reheating

I let leftover Goat Cheese Potato Gratin cool before covering the baking dish or transferring individual portions to airtight containers. I refrigerate the leftovers for up to 3 to 4 days.

For the best texture, I reheat the gratin in a 350°F (175°C) oven. I cover it loosely with foil at first so the top doesn’t become too dark, then remove the foil for the final few minutes.

For individual servings, I can use the microwave. I heat each portion in short intervals until thoroughly hot, although I find that oven reheating does a better job of restoring the golden surface.

I can freeze cooked potato gratin, but I don’t usually recommend it when texture is important to me. Potatoes and cream sauces can change consistency after freezing and thawing, so I prefer making the gratin fresh or refrigerating leftovers.

FAQs

What potatoes are best for Goat Cheese Potato Gratin?

I prefer Yukon Gold potatoes because they have a naturally creamy texture and hold their shape nicely during baking. Russet potatoes also work well and release more starch, which can help make the sauce thicker and creamier.

Do I need to peel the potatoes?

No. I can leave the skins on thin-skinned potatoes such as Yukon Golds as long as I scrub them thoroughly. I peel them when I want the gratin to have a more traditional, uniform appearance.

Why are my potatoes still hard after baking?

I make sure the potatoes are sliced very thinly and evenly. If they’re too thick, they can require considerably more time to become tender. I also keep the dish covered during the first part of baking so the trapped steam helps cook the potato layers.

Can I make Goat Cheese Potato Gratin ahead of time?

Yes. I can bake the gratin ahead, let it cool, cover it, and refrigerate it. Before serving, I reheat it in the oven until thoroughly hot. This method is especially convenient for me when I’m preparing a large holiday meal.

What can I serve with Goat Cheese Potato Gratin?

I like serving this gratin with roast chicken, beef tenderloin, steak, pork, lamb, or baked salmon. Since the potatoes are rich and creamy, I often add a fresh green salad, roasted asparagus, green beans, or Brussels sprouts for contrast.

Conclusion

Goat Cheese Potato Gratin gives me tender layers of potato surrounded by creamy garlic sauce, herbs, Parmesan, and tangy goat cheese. I love how the top becomes deeply golden while the potatoes underneath stay soft and luxurious

Goat Cheese Potato Gratin Recipe

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Goat Cheese Potato Gratin features thinly sliced potatoes baked in a velvety garlic and herb cream sauce with tangy goat cheese and Parmesan. The tender layers, crisp edges, and golden top make it an elegant side dish for holidays and special dinners.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes to 1 hour 25 minutes
• Total Time: 1 hour 50 minutes
• Yield: 8 servings
• Category: Side Dish
• Method: Baking
• Cuisine: French-Inspired
• Diet: Vegetarian

Ingredients

• 3 pounds Yukon Gold or russet potatoes
• 8 oz soft goat cheese, divided
• 2 cups heavy cream
• 1 cup whole milk
• 3 garlic cloves, minced
• 2 tablespoons unsalted butter, for the baking dish
• 3/4 cup Parmesan cheese, freshly grated
• 1 tablespoon fresh thyme leaves, plus more for serving
• 1 teaspoon fresh rosemary, finely chopped, optional
• 1/4 teaspoon ground nutmeg
• 1 1/2 teaspoons salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for serving

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Instructions

1. Preheat the oven to 375°F (190°C) and generously butter a 9-by-13-inch or similarly sized baking dish.
2. Peel the potatoes if desired, or scrub Yukon Gold potatoes thoroughly if leaving the skins on.
3. Slice the potatoes into thin, even rounds about 1/8 inch thick, preferably using a mandoline for consistent slices.
4. Combine the heavy cream, whole milk, garlic, thyme, optional rosemary, nutmeg, salt, and black pepper in a saucepan.
5. Warm the cream mixture over medium-low heat until steaming, without allowing it to boil vigorously.
6. Crumble about three-quarters of the goat cheese into the warm cream mixture and whisk gently until mostly melted. Reserve the remaining goat cheese for the top.
7. Arrange a slightly overlapping layer of potato slices across the bottom of the prepared baking dish.
8. Season the potatoes lightly with salt and black pepper, then spoon some of the goat cheese cream mixture evenly over the layer.
9. Continue layering the potatoes and cream mixture until all the potatoes are used, finishing with cream over the top.
10. Scatter the reserved goat cheese and freshly grated Parmesan evenly over the final potato layer.
11. Cover the baking dish tightly with foil and bake for about 45 minutes.
12. Remove the foil and continue baking for 30 to 40 minutes, or until the potatoes are completely tender and the surface is bubbling and golden brown.
13. For deeper browning, place the gratin briefly under the broiler, watching carefully to prevent the cheese from burning.
14. Remove from the oven and let the gratin rest for 10 to 15 minutes so the creamy sauce can settle.
15. Finish with additional fresh thyme and freshly ground black pepper before serving.

Notes

• Yukon Gold potatoes provide a naturally buttery flavor and creamy texture, while russets release more starch and create a thicker sauce.
• A mandoline makes it easier to create consistently thin potato slices that cook evenly.
• For a stronger cheese flavor, add shredded Gruyère between the potato layers.
• For a milder gratin, replace some of the goat cheese with Parmesan, Gruyère, or another mild melting cheese.
• Thinly sliced onions or shallots can be layered with the potatoes. Sauté them first for a sweeter, caramelized flavor.
• Alternate thinly sliced sweet potatoes with Yukon Gold potatoes for a colorful variation.
• For extra crunch, add buttered breadcrumbs during the final portion of baking.
• Store leftovers covered in the refrigerator for 3 to 4 days. Reheat at 350°F (175°C), covered loosely with foil before uncovering for the final few minutes.
• Freezing is possible but not recommended when texture is important because potatoes and cream sauce can change consistency after thawing.

Nutrition

• Serving Size: 1 serving
• Calories: 490 kcal
• Sugar: 5 g
• Sodium: 650 mg
• Fat: 32 g
• Saturated Fat: 20 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.5 g
• Carbohydrates: 39 g
• Fiber: 4 g
• Protein: 14 g
• Cholesterol: 100 mg

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