Potato and Goat Cheese Gratin
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- 1 1/2 pounds russet potatoes, peeled, cut into 1/8-inch-thick rounds
- 3 teaspoons all purpose flour
- 3 teaspoons minced fresh chives
- 1 teaspoon minced fresh thyme
- 1 5.5-ounce package soft fresh goat cheese, crumbled (about 1 cup)
- 1 3/4 cups low-fat (1%) milk
Preheat oven to 350°F. Lightly oil 10-inch-diameter glass pie dish. Slightly overlap 1/3 of potato slices in bottom of dish. Sprinkle 1 teaspoon flour, 1 teaspoon minced chives and 1/3 of minced thyme over. Sprinkle with salt and pepper. Dot with 1/3 of goat cheese. Repeat layering 2 more times. Pour low-fat milk over potatoes. Cover dish with aluminum foil and bake 1 hour. Remove foil; bake until potatoes are tender and top is golden, about 25 minutes longer. Let stand 15 minutes; serve.
Potato, Squash and Goat Cheese Gratin
This is an easy, rustic recipe that makes a great vegetarian meal or a pretty side dish. It’s so simple: Yellow squash layered in a jumble with sliced red potato and goat cheese. No cream needed at all.
2 medium yellow squash, about 1/2 pound
3 tablespoons extra virgin olive oil
1 tablespoon basil or thyme, thinly sliced
0 salt and freshly ground black pepper
1. Preheat oven to 400°F. Lightly grease a 1 1/2 to 2-quart casserole dish with a drizzle of olive oil.
2. Use a mandoline or chef's knife to slice the squash and potatoes into very, very thin slices, 1/8-inch or less. Toss the sliced vegetables with the 3 tablespoons olive oil in a large bowl.
3. Place 1/3 of the squash and potato slices in the bottom of the dish — no need to layer them squash-potato-squash just spread evenly — then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese. Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.
4. Pour the milk over the entire dish. Top with the parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil, if using.
Potato Gratin with Goat Cheese
- Preheat oven to 425°. Toss potatoes with oil and rosemary in a baking dish season with salt and pepper. Roast, tossing halfway through, until potatoes are golden brown and tender, 25–30 minutes. Pierce with a paring knife, or eat one wedge, to make sure they’re ready.
- Remove potatoes from oven and heat broiler. Crumble cheese over potatoes and broil until cheese is golden brown and bubbling.
- 3 large russet potatoes (about 1½ lb.), scrubbed, cut into ½”-thick wedges
- ¼ cup olive oil
- 2 tablespoons fresh rosemary leaves
- Kosher salt and freshly ground black pepper
- 4 ounces Lone Star Plain goat cheese
If you would like to receive one of our product sample kits, please provide some contact information for your current Food Distribution Representative. The Cheesemakers team will contact them to get this kit out to you. *For qualified chefs or owners only.
Our sample kits consist of:
Jaimito Mexican Style Cheese
Fresco – White Fresh Crumbly
Blanco Panela – Great for Grilling
Quesadilla/Asadero – Melting
Cotija – “Parmesan of Mexico”
Oaxaca – Mexican Style String Cheese
Chorizo – 100% Fresh Pork
Lone Star Artisan Goat Cheese
Chevre – Hand Ladled Fresh and Creamy
Ingredients you&rsquoll need
The ingredient list for these goat cheese potatoes au gratin is pretty basic. Simplicity at its best! Cream, butter, and potatoes are already a top notch combination, but goat cheese adds a rich, tart and slightly sweet flavor that&rsquos almost velvety.
Here are the ingredients you will need:
- Panko bread crumbs
- Heavy cream
- Grated garlic cloves
- Table salt
- Freshly ground white or black pepper
- Russet potatoes
- Butter, cut into small bits
- Fresh thyme leaves
- Crumbled goat cheese
- Grated Parmesan cheese
Potato, Spinach and Goat Cheese Gratin
Position a rack in the upper third of the oven and preheat to 425 degrees . Grease a 4-quart casserole dish. In a large skillet, melt 4 tablespoons butter over medium heat. Add the onions, 2 teaspoons salt and 1/2 teaspoon pepper and cook, stirring, for 6 minutes. Stir in the flour and cook, stirring, for 1 minute. Gradually whisk in the milk. Increase the heat and bring to a boil, whisking often. Whisk in 3/4 cup parmesan cheese and remove from the heat.
Using a food processor fitted with a shredding disk, shred the baking potatoes and sweet potatoes separately. Place the baking potatoes in a large bowl, add cold water to cover and stir to rinse. Drain well and rinse again. Spread the baking potatoes in the prepared casserole dish. Spoon on half of the onion sauce, then top with the goat cheese and spinach. Top with the sweet potatoes and remaining sauce.
Grease a large sheet of foil with the remaining 1 tablespoon butter and place butter side down on top of the casserole dish crimp around the edges to seal. Bake for 50 minutes. Remove the foil, sprinkle the remaining 1/2 cup parmesan on top and bake until golden, 15 to 20 minutes. Let cool for 15 minutes before serving.
Potato and Goat Cheese Gratin
It’s officially the holiday season! And before I hop right into my holiday baking, I wanted to test out this recipe I have been dreaming about for a while. Potato and Goat Cheese Gratin is like music to my ears. I can’t imagine something more perfect that potatoes layered with 3 kinds of cheeses and a little cream to bring it all together. While this might not be the healthiest side dish of all times, it is certainly decadent and mouth-watering. The combination of the Monterrey Jack and Parmesan Cheese alone is to die for, but crumble in some tangy goat cheese and you have one winning dish! This will definitely not last long in my house!
This Potato and Goat Cheese Gratin is going to be the perfect compliment to my holiday meal when I head back to Seattle for Christmas! Imagine serving it with a big mixed green salad, a whole roasted Chicken with tons of herbs and lemons and then maybe a little roasted Parmesan cauliflower too. But in the mean time, I plan on taking a fork to this dish and helping myself!
Potato and Goat Cheese Gratin
Potato and Goat Cheese Gratin is easily one of the most decadent and amazing side dishes ever created! It’s full of 3 cheeses, spices, herbs and of course potatoes and cream! What more could you ask for?
- 2 pounds Russet Potatoes, Peeled And Sliced
- ½ teaspoons Ground Nutmeg
- 2 cloves Garlic, Chopped
- 1 sprig Fresh Thyme
- 3 ounces, weight Goat Cheese
- 1 cup Monterery Jack Cheese
- ½ cups Parmesan Cheese
- 1-½ cup Heavy Cream
- Salt And Pepper
Preheat oven to 350 degrees. Place a layer of potatoes in an overlapping pattern and season with salt and pepper, a touch of nutmeg and a sprinkle of chopped garlic and fresh thyme. Sprinkle the top with a little salt and pepper and sprinkle some goat cheese, jack and Parmesan on top. Pour some of the cream on top of this layer. Repeat these steps 3 more times to have a total of 4 layers. Top with some grated Parmesan. Bake, uncovered, for 50 minutes.
Goat Cheese Mashed Potatoes Recipe
The Southern Living Test Kitchen has made a lot of mashed potato recipes during its 50 years, and we have to say that this is one of our best mashed potatoes yet. Our typical mashed potato recipes call for milk and butter, but these mashed potatoes are truly over the top with the addition of goat cheese, heavy cream, and chopped fresh chives. Two cups of tangy goat cheese balances out the natural sweetness of the cream and potatoes while also adding more body and texture to the mashed potato dish. We call for plain goat cheese, but for something a little different, you can substitute a flavored goat cheese such as garlic and herb, or even sun-dried tomato. Instead of topping the mashed potatoes with chives&mdasha classic combination&mdashyou can substitute parsley, rosemary, or thyme. Our recipe calls for the soft, cooked potatoes to be mashed with a potato masher, but if you light your potatoes extra light and fluffy, you can also use a ricer. Best of all, this easy mashed potato recipe doesn&rsquot require any additional time or effort to prepare&mdashin two simple steps you&rsquoll have a big bowl of creamy, comforting mashed potato goodness.
Easy Potatoes Au Gratin Recipe
Potatoes and cheese. Who wouldn't love a dish like this one? I make my recipe with raw potatoes so technically this is more of a gratin dauphinoise. Still, it does have a nice cheesy crust indicative of a gratin and a creamy base.
This post contains some affiliate links (that means if you make a purchase after clicking a link, there's no additional cost to you, but I will earn a very small commission. ) i.e. as an Amazon Associate, I earn from qualifying purchases. Click here to read my full disclosure policy.
Thinly sliced potatoes are a must especially since they are not pre-cooked. You can buy a cheap mandoline slicer for this. I think it's worth the small investment.
My sauce is made up of a roux to start with equal parts of butter and flour cooked first. Whole milk is added to the roux to make a sauce similar to my tuna noodle casserole dish.
However, this one goes a step further adding grated sharp cheddar cheese and a little salt and pepper to create a delicious creamy cheese sauce.
Two layers of potatoes and the cheese sauce are spread in a buttered casserole dish.
More cheese is added on top.
It comes out nice and crusty on the sides and crispy on top.
Potatoes Au Gratin FAQs
I like a starchy potato such as a russet potato. However, you might also like a waxy potato like a red potato because it holds its shape better.
Yes, we really love sharp cheddar cheese but you could try Gruyere or Swiss. You could even mix a few together or add a little extra Parmesan, blue, or feta in to add even more flavor.
Yes, many people use heavy cream in their recipe. However, I don't think it is necessary and the roux makes the sauce nice and creamy.
This yummy potato casserole dish is a crusty, cheesy, and creamy side dish that will surely get devoured by everyone who tries it. In fact, you might just want to make two because it tastes just as good a day later.