Potato Gratin with Goat Cheese and Garlic
Creamy, indulgent, and brimming with flavor, this Potato Gratin with Goat Cheese and Garlic is the ultimate comfort food for any occasion. Thinly sliced Yukon Gold potatoes are layered with rich goat cheese, aromatic garlic, and a velvety cream mixture infused with fresh thyme, then baked to golden-brown perfection under a crispy Parmesan topping. Whether you're preparing a holiday feast or a cozy weeknight dinner, this dish combines classic French cooking techniques with a tangy twist from the goat cheese, creating an irresistible side dish that's sure to steal the spotlight. Elegant yet simple to prepare, this gratin pairs beautifully with roasted meats or a crisp green salad, making it a versatile addition to your recipe repertoire.
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Recipe Information
Ingredients
- 4 large Yukon Gold potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 6 ounces Fresh goat cheese
- 4 cloves Garlic
- 1 tablespoon Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme leaves
- 0.5 cup Grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Peel the Yukon Gold potatoes and slice them into thin, even rounds about 1/8-inch thick. A mandoline slicer works well for this.
Combine the heavy cream, milk, salt, black pepper, and thyme in a medium saucepan. Gently heat over medium-low heat until warm but not boiling. Stir occasionally to prevent scorching.
Peel the garlic cloves and finely mince them. In a small skillet, melt the butter over low heat and sauté the minced garlic until fragrant, about 1-2 minutes. Remove from heat.
Using the buttered garlic mixture, grease the bottom and sides of a 9x13-inch baking dish to prevent sticking and add flavor.
Begin layering the potato slices in the baking dish, overlapping slightly to create an even layer. Sprinkle small pieces of goat cheese on top of the potato layer.
Repeat the layering process with the remaining potatoes and goat cheese, ending with a layer of potatoes on top.
Pour the warm cream and milk mixture evenly over the potatoes, ensuring all slices are coated.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
After 40 minutes, remove the foil and sprinkle the grated Parmesan cheese over the top. Return the dish to the oven and bake uncovered for an additional 20 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a knife.
Allow the gratin to cool for 10 minutes before serving. Garnish with additional fresh thyme if desired.
Nutrition Facts
Calories |
3385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.2 g | 294% | |
| Saturated Fat | 139.9 g | 700% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 671 mg | 224% | |
| Sodium | 4167 mg | 181% | |
| Total Carbohydrate | 226.3 g | 82% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 20.0 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1177 mg | 91% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 5582 mg | 119% | |
*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.
