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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
  • 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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