Goat Cheese Potato Gratin Recipe
User Reviews
5
Goat Cheese Potato Gratin Recipe
Description
The Goat Cheese Potato Gratin Recipe uses peeled and thinly sliced Yukon Gold potatoes arranged in layers with spoonfuls of a creamy cheese sauce and dollops of goat cheese. The sauce is prepared by cooking garlic in butter, stirring in flour to make a roux, then gradually whisking in whole milk and simmering until thickened. Shredded Gruyère cheese is stirred in to melt and create a smooth sauce, which is seasoned with salt and fresh black pepper. The layered potatoes and sauce are baked covered with foil at 350°F for over an hour until the potatoes are tender and the top cheese melts and browns slightly.
This gratin offers a rich and creamy mouthfeel, with the goat cheese adding a tangy creaminess that contrasts with the mellow richness of the Gruyère. The slow baking melds the flavors and softens the potatoes perfectly. It pairs well with roasted meats or a fresh green salad for a classic comfort side dish.
Using a mandolin or thin slicing ensures even cooking. The reserved Gruyère added on top browns nicely for an appealing finish. The dish can be made ahead and reheated gently to maintain its creamy texture.
Ingredients
- 5 pounds Yukon Gold potato peeled and thinly sliced with a mandolin or a knife
- 1/4 cup butter unsalted
- 6 garlic peeled and minced, cloves
- 1/4 cup all-purpose flour
- 3 cups milk whole
- kosher salt
- black pepper freshly ground
- 6 ounces gruyere cheese shredded and divided (1/4 cup of cheese set aside for the topping)
- 4 ounces goat cheese
Instructions
- Preheat the oven to 350 degrees F. Get a 9x13-inch baking dish (or something equivalent) and set it aside.
- To the medium saucepan, set over medium heat, add the butter. When melted, add the garlic and cook for about 1 minute, until fragrant. Add the flour and stir until combined with the butter; cook for 1 minute. Pour in the milk and bring to a simmer, stirring frequently in order to prevent any lumps. Cook until mixture begins to bubble and thicken, about 5 minutes.
- Turn the heat off and mix in the Gruyère cheese, leaving 1/4 cup for the top. Stir until melted. Give it a taste and add salt and pepper to your liking. I added about 2 teaspoons of salt and a teaspoon of freshly ground pepper.
- To the baking dish, add an even layer of the potatoes. Add a few spoonfuls of the cheese sauce and top with a few dollops of goat cheese. Repeat until you’ve worked through all of the potatoes and cheese sauce. Cover with foil and transfer to the oven to bake for 1 hour and 15 minutes.
- Remove the foil and sprinkle the last bit of cheese on top. Return to the oven and bake for an additional 15 minutes, until golden brown.
Notes
- Use a mandolin or a sharp knife to slice potatoes evenly for uniform cooking.
- Reserve a portion of the Gruyère cheese to sprinkle on top for a golden crust.
- Whisk the cheese sauce frequently as it thickens to avoid lumps.
- This gratin pairs well with roasted or grilled meats and vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 333kcal | 17% |
| Carbohydrates | 11g | 4% |
| Protein | 17g | 34% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 72mg | 24% |
| Sodium | 219mg | 9% |
| Potassium | 196mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 898IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 459mg | 46% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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