Goat Cheese Potato Gratin Recipe

5 from 11 votes

Goat Cheese Potato Gratin Recipe

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.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Dinner

Cuisine: American, French

Servings:

Author: Adrianna Adarme

Cost: $10

Ingredients

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

Instructions

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.

Notes

Equipment:

Small Saucepan | Whisk | Cheese Grater

Nutrition