Au gratin is a casserole of French origin. The secret to
these delicious potatoes is the use of goat cheese. This is a simple way
to make a very elegant and tasty potato side dish. No roux or complicated
sauce methods and the result is just as good.
Preparation Time: 1 hour Serving Size: 6
- 1 tablespoon butter
- 1 1/2 pounds Yukon gold potatoes
- 5 ounces goat cheese
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- 1 1/2 cups heavy cream
- 1 clove garlic, minced
- kosher salt and fresh cracked black pepper
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Heat oven to 375°. Butter an 8 inch casserole dish and set
aside. Combine cream, goat cheese and garlic in a large saucepan
over medium-low heat. Add salt and pepper to taste. The mixture
will smooth out as it heats. Peel potatoes and slice 1/8 inch
thick. Add slowly to cream mixture while stirring to allow each
potato slice to get coated in the cream. Bring to a boil then
reduce heat and simmer for 12-15 minutes, until potatoes just
start to soften, but are not fully cooked. Pour into prepared
dish and press potatoes down into the cream. Place on a baking
sheet and bake 20-25 minutes allowing the top to brown.
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