This Goat Cheese and Garlic Potato Gratin is so good it will almost steal the show at your dinner party.
Rich and flavourful – think of all the things that goat cheese goes with. You could serve it with rack of lamb or any type of lamb, quiche and salad for lunch or brunch, steak or roast or lemon chicken. Use your imagination!
When I was making the Goat Cheese and Garlic Potato Gratin I scoured my freezer for what I could serve with them. I lucked into a pork tenderloin – good start. I wanted something with a fair bit of flavour to match the potatoes. I ended up making this super easy Greek Pork Tenderloin. Check it out- the simplest ever but with great taste.
They would also be incredible with these Montreal Spice Marinated Lamb Chops.
These potatoes are so flavourful you don’t need a lot of elaborate meat or sides to go with them. These really can be the star of your meal.
They are actually pretty easy to make as well. Peeling and slicing the potatoes takes the most time. You can use a mandolin or disc of your food processor to help get uniform slices and go quickly. Then you blend all the cream sauce ingredients and just layer your layered potato slices and sauce.
So…you may have figured out by now these are not subtle. If you are iffy or not a fan of goat cheese just skip on over to the next recipe! For fans – these are to die for!
Chef’s Tips for Goat Cheese and Garlic Potato Gratin
- I happened to have a log of goat cheese that had dried herbs sprinkled on the outside edge. So I used that and there was a subtle additional layer of flavour. I think you could use a Boursin cheese with some herb flavourings as well. The cheese here needs to be soft to melt totally into the cream sauce. It adds texture, richness and flavour so you could experiment here.
- If you use plain goat cheese you might consider a tsp of thyme or rosemary if you want to infuse more flavour to the dish. (Rosemary would be sooo good with lamb chops here!)
- These reheat nicely in a gentle oven just enough to warm through. Freezing is not such a good idea -the cream sauce tends to break down.
- 1 cup whole milk
- 1 cup 10% cream
- 1 cup goat cheese soft and crumbly, about 5 oz (see Chef's Tips)
- 1 clove garlic
- 1 1/2 tsp salt
- 3/4 tsp black pepper
- 1/8 tsp ground nutmeg
- 2 lbs potatoes preferably Yukon gold, sliced thin (5-6 medium)
- Preheat oven to 400 degrees. Spray and 11 X 7 X 2 " baking dish.
- Blend milk, cream, goat cheese, garlic and spices together in a blender or food processor.
- Arrange 1/3 of potato slices in bottom of the dish in a single layer but slightly overlapping. Pour 1/3 of milk mixture over. Repeat 2 more times.
- Bake uncovered until potatoes are tender and top is golden brown - about 60-75 minutes. After 30 minutes check if the top crust is brown. Lay a sheet of foil or parchment paper loosely over the top so they don't over-brown on top. Test for doneness after 60 minutes.
- Serve warm.