Potato Gratin with Chèvre
TIME/SERVINGS
Total: 1 hr 35 mins
Active: 20 mins
Makes: 6 servings
By Kate Ramos
INGREDIENTS
- 3 pounds (about 5 medium) russet potatoes, peeled and cut into 1/4-inch-thick slices
- 1 1/2 cups heavy cream
- 2 1/2 cups whole milk
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly grated nutmeg
- 1 tablespoon unsalted butter, plus more for buttering pan
- 6 ounces chèvre (fresh goat cheese), crumbled
INSTRUCTIONS
- Heat oven to 350°F and butter an 8-by-8-inch baking dish. Position rack in the top third of the oven.
- Put potatoes, cream, milk, salt, pepper, and nutmeg in a large pot. Bring to a simmer over medium heat, cover pan, and cook the potatoes until they are slightly tender but still firm, about 20 minutes.
- Strain the potatoes, reserving the milk mixture separately, and set them aside to cool slightly, about 10 minutes.
- Place approximately 1/3 of the potatoes in the buttered baking dish to create a level layer. Sprinkle 1/3 of the crumbled chèvre (about 2 ounces) on top. Repeat this step two more times, so that you have three layers of potato and three layers of cheese, ending with the cheese.
- Taste the reserved cream mixture and adjust seasoning as necessary. Slowly pour 3 cups of the cream mixture over the potatoes, rotating the dish so that the cream can trickle down to the lower layers. Dot the top with 1 tablespoon unsalted butter.
- Place in heated oven, and bake until potatoes are tender when pierced with the tip of a knife and top is golden brown and bubbly, about 45 to 50 minutes. Remove from oven and let sit for about 10 minutes before serving.
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