Potato Goat Cheese Gratin
Indulge in the rich, creamy decadence of Potato Goat Cheese Gratin, a show-stopping side dish perfect for holidays or cozy dinners. Featuring tender layers of thinly sliced Yukon Gold potatoes bathed in a luscious goat cheese and garlic-infused cream sauce, this gratin is elevated with hints of fresh thyme and a golden Parmesan crust. With a balance of earthy tang from the goat cheese and the comforting creaminess of hearty potatoes, it's a feast for both the eyes and the palate. Easy to assemble and oven-baked to perfection, this recipe is a surefire crowd-pleaser that pairs beautifully with roasted meats or a crisp green salad. Make your dinner table unforgettable with this gourmet-inspired dish!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 6 ounces Goat cheese
- 1.5 cups Heavy cream
- 2 cloves Garlic
- 1 tablespoon Unsalted butter
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Parmesan cheese (grated)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with the tablespoon of butter.
Peel the Yukon Gold potatoes and slice them thinly (about 1/8 inch thick) using a sharp knife or a mandoline slicer. Set them aside in a bowl of cold water to prevent browning.
In a medium saucepan, heat the heavy cream over medium heat. Finely mince the garlic cloves and add them to the cream. Add the thyme, salt, and black pepper. Stir and heat until the cream is warmed through but not boiling.
Remove the saucepan from the heat and crumble the goat cheese into the cream mixture. Stir until the goat cheese is fully melted and the mixture is smooth. Set aside.
Drain the potato slices and pat them dry with a clean kitchen towel. Arrange one-third of the potato slices in an even layer at the bottom of the prepared baking dish.
Pour one-third of the goat cheese and cream mixture over the potatoes, spreading it evenly. Repeat this process two more times, creating a total of three layers.
Sprinkle the grated Parmesan cheese evenly over the top layer of the gratin.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
After 40 minutes, remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
Allow the gratin to cool for 5-10 minutes before serving. Garnish with additional fresh thyme if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.6 g | 279% | |
| Saturated Fat | 136.3 g | 682% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 5143 mg | 224% | |
| Total Carbohydrate | 167.3 g | 61% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 6.8 g | ||
| Protein | 100.7 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1696 mg | 130% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4042 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
