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Cheesy Goat Cheese Potato Gratin

Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins


  • 5 pounds of Yukon Gold potatoes peeled and thinly sliced with a mandolin or a knife
  • 1/4 cup Countryside Creamery Unsalted Butter
  • 6 garlic cloves peeled and minced 
  • 1/4 cup Baker’s Corner All-Purpose Flour
  • 3 cups Friendly Farms Whole Milk
  • Stonemill Salt
  • Stonemill Pepper
  • 6 ounces Specially Selected Gruyère Cheese , divided (1/4 cup of cheese set aside for the topping)
  • 4 ounces Happy Farms Preferred 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. 


Serving: 6g