Goat Cheese Potato Gratin

[Goat Cheese Scalloped Potato Gratin]

Warm, creamy goat cheese memories still fresh on my mind from last week's lunch at the Café Pot Au Feu, I decided to forgo the classic gratin Dauphinois and use  a mild herb enhanced goat cheese which caught my eye at the local fruit and deli market.  Smooth turkey terrine topped crusty baguette studded with herbes de Provence and a simple salad of designer greens rounded out the meal.

Goat Cheese Potato Gratin

For the potatoes gratin:

2 baking potatoes, scrubbed
1/2 cup country cream or thick cream
1 tablespoon never bleached flour
4 oz. crumbled goat cheese
3/4 cup milk
1 garlic clove, minced
1 tsp. salt
freshly ground pepper
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg

Preheat oven to 375 degrees
Peel and thinly slice the potatoes
Combine 1/2 of the cream and all the flour in a mixer bowl stirring with a whisk
Add the remaining cream and goat cheese
Continue by adding the milk, garlic, salt, pepper, nutmeg and cloves, stirring with a whisk
Arrange 1 of the sliced potatoes evenly in a 11 X 7-inch casserole coated with cooking spray
Pour half the milk mixture over top of the potatoes.
Repeat with the remaining potatoes, ending with milk mixture.
Bake for 1 hour and 10 minutes or until gratin is golden brown.

[Fresh Sliced Baguette with Turkey Terrine, Goat Cheese Scalloped Potato Gratin and Designer Greens with Lemon and Garlic Vinaigrette]

Comments

[Sara]

Oh wow Sarah, that looks so very good. How can you go wrong with potatos and goat cheese together!

[lisaSD]

Sounds and looks great! Any idea what the "country cream" and "thick cream" would translate to in the US? I assume one of them is heavy cream.