Sunday, May 15, 2005

Potato-Goat Cheese Gratin

Potato-Goat Cheese Gratin (Adapted from BH&G)

1 tablespoon olive oil
1 1/4 cups thinly sliced leeks
1 1/2 cups milk
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 large garlic clove, minced
2 1/4 lbs Yukon gold potatoes, cut into 1/8" thick slices
4 ounces (about 1 cup) crumbled goat cheese
1/3 cup panko breadcrumbs
1 ounce (about 1/4 cup) fresh grated Parmesan cheese

In a medium skillet, heat oil over medium-low. Stir in leeks and cook, stirring occassionally, until tender and beginning to brown, about 18 to 20 minutes. Remove and set aside.

Meanwhile, preheat oven to 400 degrees.

In a medium bowl, whisk 2 tablespoons of the milk into the flour. Pour in remaining milk - whisk in salt, pepper, nutmeg and garlic until combined.

Arrange of the potato slices in a 2 quart baking dish coated with cooking spray. Scatter the top with the cooked leeks and crumbled goat cheese. Pour half of the milk mixture over the top. Arrange remaining potatoes over the top - pour remaining milk mixture all over. Cover pan with foil and place into the oven to bake for 45 minutes. Remove foil and continue to bake until the potatoes are tender, about 25 minutes.

Meanwhile, stir together panko and Parmesan cheese in a small bowl. Scatter onto the tender potatoes and continue to bake, uncovered, until the topping has browned, about 15 minutes. Remove from the oven and let sit for 10 minutes before serving.

Makes about 4 to 8 servings, depending if served as a main dish or side.

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