Goat Cheese Potatoes Au Gratin + Brown Butter and Fresh Thyme is a fresh spin on traditional potatoes au gratin and the perfect side dish for Thanksgiving, Christmas or a typical weeknight dinner!
Goat Cheese Potatoes Au Gratin – yum. I am a HUGE fan of goat cheese (if you have any sort of milk allergy you know that goat cheese is your bff) + it has a rich taste unlike any other. I am also a huge fan of cheesy potatoes (who isn’t). Cheesy goat cheese potatoes are just…. beyond. Toss in some garlic, fresh thyme, salt and lots of butter – mmmmm the buttah. Ridiculous. If you are looking to mix up your potato side dish for Thanksgiving this year – here you go people. Rich, creamy and oh-so-wonderful.
If you are looking for other ways to freshen up your Thanksgiving dinner – then you need to try our Pumpkin Pie Malt with Graham Cracker “Crust” – like pumpkin pie in a glass…
Alright – to make these bad boys, you start by taking your potatoes and slicing them fairly thin.
Lay flat in casserole pan.
Mix your yummy, goat cheesy, brown butter sauce and pour 1/3 over your potatoes.
Then add another layer of potatoes and pour the rest of the cheesy sauce on top. Throw some fresh thyme on top as well for looks (and smell).
Bake in the oven at 400 for approx 30-45 minutes.
You could easily make this same recipe in a smaller dish – maybe just have 3 layers instead of two.
Really like goat cheese like me? Check out this Goat Cheese Omelette!
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Goat Cheese Potatoes Au Gratin + Browned Butter and Fresh Thyme
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 mins
Ingredients
- 4 small/medium russet potatoes (washed – not peeled) and thinly sliced.
- 6 Tablespoons salted butter
- 3 Tablespoons flour
- 1 1/2 Teaspoon kosher salt
- 1 1/4 cup unsweetened almond milk (or regular milk)
- 2 Teaspoons chopped garlic
- 2 Teaspoons rosemary
- 2 Teaspoons fresh thyme
- 8oz goat cheese
Instructions
- In medium saucepan, melt butter and continue to let it sit on medium until it starts to bubble and you smell a nutty aroma – keep mixing and moving it around with your spoon to avoid burning it. You want it to turn a brownish color and give off that nutty aroma.
- When butter is browned add flour and mix together with butter.
- Add milk, garlic, rosemary, thyme and mix well.
- Then add goat cheese and mix until fully melted.
- Take larger casserole pan if you want thinner layers or a medium-sized casserole pan if you want thicker layers.
- Place half of your potatoes in bottom of sprayed pan.
- Take cheese sauce and pour approx 1/3 over bottom layer.
- Then layer the rest of your sliced potatoes.
- Then pour the remaining sauce over potatoes.
- Place fresh thyme on top.
- Bake for 35-45 minutes at 400.*
- Check periodically – you want the tops to be perfectly browned.
- Serve immediately.
- *Note: I have gotten some (much appreciated) feedback regarding cooking time. 35-45 minutes of cook time will most likely result in a more firm potato. If you want softer potatoes, add an additional 15-20 minutes to the cook time. Of course, cook time will be affected by how thickly you cut your potatoes, how many layers of potatoes you do, size of pan and simply your desired “done-ness” of your potato. I would recommend testing the firmness of your potatoes at the listed 35-45 minutes and then determine if you need the extra cook time or not.
Let me know how it turns out!
Happy Cooking!
-Erin
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I have tried this once before and the potatoes were undercooked, but I could tell it would be good if I had just cooked it longer. Most potato au gratin recipes call for over an hour cook time, like an hour and 10-15 minutes. I would double check your cook time. Going to try this again for Christmas because the flavor was really good. But I’m going to cook for much longer.
Thanks for the comment, Lauren! And I am glad you like the flavor! As for the cook time, of course that depends upon how thickly you slice the potatoes, what size pan you use, how many layers of potatoes you have and what your preference of potato “done-ness” is. I actually made this recipe just a week ago and still only cooked it 35-45 minutes and, to me, it was perfectly done. That being said, I could see how others may disagree and want their potatoes much less firm. I will make a note in the recipe so others don’t run into the same issue! Thanks again and I hope you have a Merry Christmas! (let me know how the potatoes turn out for dinner!)
this was really good! I used a gluten free flour blend , and coconut milk. so much lighter then the traditional dairy version. this is gonna be our go to recipe!
★★★★★
Hi, Heather! I am so glad you liked it! Definitely one of our favorite recipes!!