Recipe from Cooking Light, October 2001
My husband actually really enjoyed this dish. He’s a meat and potatoes kinda guy but my use of goat cheese in some dishes is questionable to him. I should have known I just have to mix it with potatoes! For me personally, it was a little dry for me so I think I would like to add a bit more cream sauce but it was good. Well flavored.
Goat Cheese Potato Gratin
1 cup half and half
1 tbs flour
1 cup (4 ounces) goat cheese
1 cup 2% milk
1 tsp salt
¾ tsp black pepper
1 garlic clove, minced
5 cups thinly sliced Yukon Gold Potatoes (about 2 ½ lbs)
Spray 9 x 13 casserole dish with cooking spray. Preheat oven to 400 degrees. Combine 2 tbs of half and half with flour in a large bowl (whisk works best). Slowly whisk in the remaining half and half until smooth. Crumble the goat cheese into the mixture and add in the milk, salt, pepper, and garlic. Stir gently. Spread a single layer of the potatoes in pan and pour 1/3 of the mixture over potatoes, coating them. Add another layer of potatoes and repeat with the mixture. Add the last potatoes (will not be a full layer) and pour the remaining cheese mixture. Bake for 1 hour or until potatoes are golden brown and tender.