Nanette
1 cup whole milk
1 cup whipping cream
1 cup crumbled soft fresh goat cheese (such as Montrachet; about 5 ounces)
1 garlic clove, minced (I used more)
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
2 pounds Yukon Gold potatoes, peeled, thinly sliced
Preheat oven to 400°F. Generously butter 11x7x2-inch glass baking dish. Whisk first 7 ingredients in medium bowl to blend. Arrange 1/3 of potatoes in bottom of prepared dish, overlapping slightly and covering completely. Pour 1/3 of cream mixture over. Repeat layering potatoes and cream mixture 2 more times. Bake uncovered until potatoes are tender and top is golden brown in spots, about 1 hour 15 minutes. Serve hot.
*Denten isn't a fan of goat cheese, so he didn't love it, but I loved the flavor and texture of this gratin.
1 comment:
Wow, even pretty pictures. I guess you don't need my Hamburger Helper recipe now. I can't even remember when I used to cook let alone have people over. Good job Ambers! Thanks for sharing the recipes.
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