Goat Cheese Potatoes Au Gratin
Goat Cheese Potatoes Au Gratin - a creamy and delicious spin on your classic au gratin potatoes! Add these to your holiday menu!
Ingredients
- 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)
- 8 oz 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 9x13 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.
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