This Goat Cheese Potato Gratin is a tangy twist on the classic cheesy potato gratin. Thin slices of yukon gold potatoes are layered with the goat cheese, nutty gruyere, and a béchamel and baked until bubbly and hot.
We are thick in holiday season and I couldn’t be more excited for the upcoming break. I’m excited to chill and cook leisurely in fluffy socks. This recipe is on my to-make-again list because it is so good and chill to make.
How do you get a smooth cheese sauce in scalloped potatoes?
In the world of gratins and scalloped potatoes there is a lot of controversy as to how you make them. A lot of recipes call for simply adding the potatoes to a casserole dish and then pouring cheese and heavy cream on top of the potatoes. I disagree with this method in an incredibly strong way. While it requires an extra step and admittedly isn’t as easy, a roux (a.k.a. a cheese sauce) must be made. This way there is no coagulation, just a silky smooth and tasty cheesy experience.
For this post, I teamed up with ALDI where I went to get all of these ingredients for this holiday deliciousness. Their Specially Selected Gruyère are super affordable, and has such great depth of flavor. And the Happy Farms Preferred Goat Cheese is super creamy and also affordable. ALDI is perfect for your holiday shopping because they have a super wide range of premium and gourmet items like cheeses and meats and other goodies!
How to Make Goat Cheese Potato Gratin:
- Make the cheese sauce. Melt the butter with the garlic in a saucepan then add the flour and cook for a minute or so. Add the milk, wait for it to thicken, then add the gruyere cheese.
- Layer! Layer the yukon gold potatoes with the cheese sauce and goat cheese until you’ve filled up the baking dish.
- Bake. Cover the dish with aluminum foil and bake until potatoes are almost cooked through.
- Cheese it. Remove the foil and sprinkle reserved cheese over the top. Bake for an extra 15 minutes or until the cheese is golden brown.
- Let it rest. Let the gratin rest for about 15 minutes for everything to settle then serve!
Tips and Tricks:
- I used Yukon Gold potatoes in this recipe, but you’re more than welcome to use good ol’ russets too.
- If you don’t have gruyere you can substitute it with another flavorful cheese like asiago or even provolone.
- 5 pounds of Yukon Gold potatoes, peeled and thinly sliced with a mandolin or a knife
- 1/4 cup unsalted butter
- 6 garlic cloves, peeled and minced
- 1/4 cup all-purpose flour
- 3 cups whole milk
- Kosher salt
- Freshly ground pepper
- 6 ounces Gruyère cheese, shredded and divided (1/4 cup of cheese set aside for the topping)
- 4 ounces goat cheese
- Preheat the oven to 350 degrees F. Get a 9x13-inch baking dish (or something equivalent) and set it aside.
- To the medium saucepan, set over medium heat, add the butter. When melted, add the garlic and cook for about 1 minute, until fragrant. Add the flour and stir until combined with the butter; cook for 1 minute. Pour in the milk and bring to a simmer, stirring frequently in order to prevent any lumps. Cook until mixture begins to bubble and thicken, about 5 minutes.
- Turn the heat off and mix in the Gruyère cheese, leaving 1/4 cup for the top. Stir until melted. Give it a taste and add salt and pepper to your liking. I added about 2 teaspoons of salt and a teaspoon of freshly ground pepper.
- To the baking dish, add an even layer of the potatoes. Add a few spoonfuls of the cheese sauce and top with a few dollops of goat cheese. Repeat until you’ve worked through all of the potatoes and cheese sauce. Cover with foil and transfer to the oven to bake for 1 hour and 15 minutes.
- Remove the foil and sprinkle the last bit of cheese on top. Return to the oven and bake for an additional 15 minutes, until golden brown.
Did you make this recipe? Let me know on Instagram!
Looking for more potato recipes? Here are some of my favorites: