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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.

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

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

Find it online: https://thefamilycooking.com/goat-cheese-potato-gratin-recipe/