Potato-Goat Cheese Gratin |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Usually not a big fan of goat cheese, BUT this recipe did the trick for me. From BH&G. Ingredients:
3 large leeks, trimmed, halved lengthwise, and thinly sliced (white part only) |
1 1/2 cups nonfat milk |
1 tablespoon all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1/8 teaspoon ground nutmeg |
1 garlic clove, minced |
2 1/4 lbs yukon gold potatoes, peeled and cut in 1/8-inch slices (4 to 5 medium) |
4 ounces goat cheese (1 cup) |
1/4 cup soft breadcrumbs |
1/4 cup parmesan cheese |
fresh parsley |
Directions:
1. Preheat oven to 400°F In nonstick skillet cook leeks in 1 tablespoon olive oil over medium-low heat, 20 minutes, or until tender and beginning to brown, stirring occasionally. Remove from heat.
2. In bowl whisk 2 tablespoons of the milk into the flour. Whisk in remaining milk, salt, pepper, nutmeg, and garlic.
3. Coat 2-quart casserole dish with nonstick cooking spray. Arrange half the potato slices in dish. Sprinkle with leeks and goat cheese. Pour half the milk mixture over potatoes, leeks, and cheese. Layer remaining potatoes; pour remaining milk mixture over all. Cover with foil.
4. Bake 45 minutes. Remove foil and bake 25 minutes more or until potatoes are tender. In small bowl stir together the bread crumbs and Parmesan cheese. Sprinkle on potatoes. Bake, uncovered, 15 minutes more or until topping is browned. Let stand 10 minutes before serving. Top with parsley.
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