Prep 30 mins
Cook 1 hr
Usually not a big fan of goat cheese, BUT this recipe did the trick for me. From BH&G.
- 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
- 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.
- In bowl whisk 2 tablespoons of the milk into the flour. Whisk in remaining milk, salt, pepper, nutmeg, and garlic.
- 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.
- 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.
AI was a little disappointed with this recipe. I really thought it would be much better than it was. I think it does have potential though. The biggest issue we had was it was really dry. The top half of the potatoes cooked with no liquid at all and they ended up dried out which was not appealing. I really didn't think the bread crumb mixture added anything either, and since the potatoes were already dry made the dryness worse. If I make again I would increase the milk mixture to cover all the potatoes, not just the bottom half. I would likely skip the breadcrumb mixture as well.