This recipe was made as a side for the 2014 annual family Christmas dinner with a bit of deception: we didn’t tell people that there was goat cheese in dish. We didn’t want people to dismiss the dish before giving it a chance…and it went over really well! The addition of goat cheese and nutmeg gives this dish a great nuance that I have not experienced before in a potato gratin.
This dish also gave Kevin and I an excuse to use our mandolin slicer which made prepping this dish so much quicker! We took the extra step of rinsing the slices to wash off the extra starch and then blotting the slices dry between two towels to avoid having a watery gratin. Most food processors have slicer attachments that could work or you could slice the potatoes by hand.
Nod to Cooking Light for this truly delicious and simple dish!
1 cup half-and-haf, divided
1 tablespoon all-purpose flour
1 cup (4 ounces) crumbled goat cheese
3/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
5 cups thinly sliced peeled Yukon gold potato (about 2 1/2 pounds)
Preheat oven to 400°.
Combine 2 tablespoons half-and-half with flour in a large bowl, stirring with a whisk. Add the remaining half-and-half, cheese, and next 5 ingredients (cheese through garlic), stirring with a whisk. Arrange half of the potato slices in a single layer in an 11 x 7-inch baking dish coated with cooking spray.
Pour half of the milk mixture over potato slices, stirring the milk mixture immediately before adding. Repeat procedure with remaining potato slices and milk mixture. Bake at 400° for 1 hour and 10 minutes or until potatoes are tender and golden brown.
Note: We ended up cooking this dish about 15 minutes longer to get that gorgeous golden brown color.
A couple of guys who like to cook!