Potato-Goat Cheese Gratin
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 3 large leeks, trimmed, halved lengthwise, and thinly sliced (white part only)
- 354.88 ml nonfat milk
- 14.79 ml all-purpose flour
- 2.46 ml salt
- 1.23 ml ground black pepper
- 0.61 ml ground nutmeg
- 1 garlic clove, minced
- 1020.58 g yukon gold potatoes, peeled and cut in 1/8-inch slices (4 to 5 medium)
- 113.39 g goat cheese (1 cup)
- 59.14 ml soft breadcrumbs
- 59.14 ml parmesan cheese
- fresh parsley
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
I live in middle Tennessee with my husband of 2 years. We're both from different areas of the country, bringing together different cooking styles/preferences as a result. I absolutely love cooking, and enjoy learning new techniques and recipes that suite both our palates. I also enjoy sharing recipes that I have found to please even some of the pickiest eaters, making it a win-win situation for everyone.
As far as cook books go, there are a couple of out-of-print ones that my Mom used on our family when I was young, that I dearly enjoy. I would love to have a cookbook filled with my Grandmother's recipes, but unfortunately they were mostly in her head when she passed away. I collect mostly vegetarian cookbooks, since I am one, but only ones that I've perused first to ensure their success in our household - and on our taste buds.
I work in an art gallery primarily in art restoration, which is very fulfilling and matches the degree that I graduated with. I enjoy drawing, reading, photography, and collecting children's book illustrations...as well as cooking of course!