Description
Goat Cheese Potatoes Au Gratin – a creamy and delicious spin on your classic au gratin potatoes! Add these to your holiday menu!
Ingredients
Scale
- 4–6 medium russet potatoes, thinly sliced with mandolin to 1/10 of an inch*
- 6 tablespoons salted butter
- 3 tablespoons flour (1–1 gluten free flour works too)
- 1 1/2 teaspoon kosher salt
- 1 1/2 cup unsweetened almond milk or regular milk
- 2 teaspoons garlic, minced
- 2 teaspoons dried rosemary, crushed
- 2 teaspoons fresh thyme, chopped (more for garnish)
- 8oz goat cheese, broken into small chunks
Instructions
- Bring a medium saucepan to medium-high heat. Add butter and let melt. Continue to let it melt and slightly simmer for a few minutes as it browns and gives of a nutty aroma.
- When butter is browned add flour and whisk together with melted butter.
- Slowly add milk while continuing to whisk. Add garlic, rosemary and thyme and whisk to combine.
- Add crumbled goat cheese and whisk until fully melted and the texture is creamy.
- Take a 12 inch cast iron skillet or 9×13 casserole pan and spray with olive oil.
- Place half of your potatoes in bottom and pour 1/3 of the goat cheese sauce over top.
- Then layer the rest of your sliced potatoes.
- Then pour the remaining sauce over top.
- Bake for 35-45 minutes at 400 degrees F.
- Serve immediately.
Notes
- Potatoes: this recipe has been updated to call for thinly sliced potatoes (I would recommend a mandolin set to 1/10 of an inch on the mandolin setting). If you hand-cut your potatoes they will most likely be thicker and, as a result, need a longer cook time.
- Storage: store leftover in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 6oz
- Calories: 171
- Sugar: 0.5 g
- Sodium: 314.6 mg
- Fat: 10.2 g
- Carbohydrates: 14.8 g
- Protein: 5.5 g
- Cholesterol: 24 mg