I have a wonderful scalloped potatoes recipe–you may remember my post about it last January or so. The thing I loved about it most is that it was actually made for three colors of potatoes–which I had. And it was good. Cream-and-butter-and-fresh-thyme good.
But I think I found a recipe I like better. I’ve actually had it kicking around in my cookbooks for years–it’s a page I printed off from some website somewhere at least 10 years ago, so at this point I have no idea where I initially found it. But I decided to try it again for Thanksgiving, and it was excellent.
Granted, I love goat cheese, and if you don’t you may not like this recipe. Although it’s not REAL goat-cheesy. (Whenever I use goat cheese I think of my sister, who dislikes it intensely–she says she always feel like it “smacks of the barnyard,” which I think is hilarious. And kind of true.)
It’s called Potato-Cheese Gratin–it’s probably a bit less time-intensive than the Tri-Color Scalloped Potatoes recipe, and I really like the additional cheese. It probably wasn’t quite as pretty as the tri-colored version, but I certainly could have done it with three colors of potatoes had I so desired.
We thought it was really good–I will definitely make it again. Probably soon. So here it is!
2 lbs potatoes, thinly sliced
1 ½ cups shredded Fontina cheese (6 oz)
½ c crumbled fresh goat cheese (4 oz)
¼ c grated Parmesan
Pinch of freshly ground pepper
2 T flour
1 t salt
1 cup heavy cream
1 cup chicken broth
Preheat oven to 350 degrees.
Butter a shallow 2-qt baking dish. Spread half of the potato slices in the dish, overlapping them.
In a small bowl, combine Fontina, goat cheese, Parmesan, and pepper. Sprinkle half of cheese mixture over potato layer in dish. Cover with remaining potato slices, overlapping. In bowl, whisk together flour, salt, and cream; add broth. Pour mixture over potato layer, top with remaining cheese mixture.
Cover gratin tightly with foil. Bake 1 hour. Uncover and bake another 25 minutes or until top is lightly browned and thickened and potatoes are tender. Let stand minimum of 20 minutes before serving to set.