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Scalloped Goat Cheese and Garlic Potatoes

80 min • 6 servings •
John S

80 min •     6 servings•

John S

Golden-brown baked potato gratin in a white dish on a kitchen counter, with cheese, potato, and whisk in the background.

These potatoes are great with roasted meats. I would consider it a frontrunner in the comfort food division. This recipe makes about 6 servings.

Ready

  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup (5 oz) crumbled soft goat cheese (I like Montrachet)
  • 1 garlic clove, crushed
  • 1 ½ tsp salt
  • ¾ tsp fresh ground black pepper
  • ⅛ tsp nutmeg
  • 2 lbs Yukon Gold potatoes, sliced thin

    • Set

  • A shallow, oven-proof 10” pie plate or casserole baking dish 11”x7”x2”
  • Medium bowl
  • Whisk

    • Go!

  • Preheat oven to 400°F.
  • Whisk milk, cream, goat cheese, garlic, salt, pepper, and nutmeg together in bowl.
  • Make a layer of slightly overlapping potatoes on bottom of baking dish. Pour some of milk mixture over potatoes. Repeat layering potatoes and pouring milk mixture until all are used.
  • Place in oven and bake until potatoes are tender and you get golden spots on crust. About 1 hour depending on your oven.
  • Serve hot from oven.

    • Recommendations

    I have found soft goat cheese with herbs and garlic. If you use this type of cheese omit the clove of garlic.

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