Au gratin is a casserole of French origin. The secret to these delicious
potatoes is the use of goat cheese. This is a simple way to make a very
elegant and tasty potato side dish. No roux or complicated sauce methods and
the result is just as good.
Preparation Time: 1 hour Serving Size: 6
- 1 tablespoon butter
- 1 1/2 pounds Yukon gold potatoes
- 5 ounces goat cheese
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- 1 1/2 cups heavy cream
- 1 clove garlic, minced
- kosher salt and fresh cracked black pepper
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Heat oven to 375°. Butter an 8 inch
casserole dish and set aside. Combine cream, goat cheese and garlic in a
large saucepan over medium-low heat. Add salt and pepper to taste. The
mixture will smooth out as it heats. Peel potatoes and slice 1/8 inch thick.
Add slowly to cream mixture while stirring to allow each potato slice to get
coated in the cream. Bring to a boil then reduce heat and simmer for 12-15
minutes, until potatoes just start to soften, but are not fully cooked. Pour
into prepared dish and press potatoes down into the cream. Place on a baking
sheet and bake 20-25 minutes allowing the top to brown. |
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