Potato Gratin with Chèvre Recipe
Email
A good potato gratin is all about balance. You want the potatoes cooked but not too cooked and the dish slightly saucy—not soupy or dry. The most important part, however, is the crusty, nicely browned top, which is what makes it a gratin.
Game plan: This gratin can be completely made ahead. Cool to room temperature, cover with plastic wrap or aluminum foil, and refrigerate until ready to serve. Rewarm uncovered in a 350°F oven for about 30 to 35 minutes.
INGREDIENTS
- 2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
- 1 cup heavy cream
- 1 cup whole milk
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly grated nutmeg
- 4 ounces chèvre (fresh goat cheese), crumbled
- 1 tablespoon unsalted butter, cut into 6 pieces, plus more for coating the dish
INSTRUCTIONS
- Heat the oven to 350°F and arrange a rack in the upper third. Coat an 8-by-8-inch baking dish with butter; set aside.
- Place the potatoes, cream, milk, salt, pepper, and nutmeg in a large saucepan over medium heat and bring to a gentle boil. While the mixture heats up, gently fold the potatoes from time to time. (It should take about 15 minutes for the potato mixture to reach a gentle boil.) Remove the saucepan from heat.
- Using a slotted spoon, transfer half of the potatoes to the prepared baking dish and arrange them in an even layer. Sprinkle with half of the chèvre. Repeat with the remaining potatoes and chèvre. Slowly pour all of the warm cream mixture over the potatoes. Scatter the butter pieces on top.
- Bake until the potatoes are tender when pierced with the tip of a knife and the top is golden brown and bubbly, about 45 to 50 minutes. Remove from the oven and let sit for at least 10 minutes before serving.
My BF is French, from Paris, and he makes Gratin to die for! He insists that a purist Parisian would NEVER put cheese in potato gratin (Gratin Dauphinoise); if you put cheese in it, it is a different dish - just as using stock instead of cream makes it Potatoes Lyonnaise, putting cheese (and usually, sauteed onion) in it makes it a Gratin Savoyard, and if you put Reblochon cheese and bacon in it, it becomes Tartiflette, from the Alps region of France. If you start putting in all kinds of other cheeses, then it plain ol' American Potatoes Au Gratin!!!! :)
I use fontina, cheddar or gruyere - or a combination of all of them. Different flavor in the finished product than using goat cheese (milder), but delicious. You might also try some flavored boursin cheese.
What would be a good substitute for goat cheese ? what would be a good match , I also do not like feta cheese? Thanks