Annes Goat Cheese Gratin Recipes

POTATO AND GOAT CHEESE GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Grease the bottom and sides of a 1 1/2-quart gratin dish with the butter.
• Make a layer of overlapping potato slices on the bottom of the dish and sprinkle with half of the garlic and 1/3 of the goat cheese. Season with salt and pepper. Repeat with another layer of potatoes, the remaining garlic, another 1/3 of the cheese, and season with salt and pepper. Finish with a final layer of potatoes and the remaining cheese and season with salt and pepper. Pour the heavy cream over the top of the potatoes and, using your hands, press to condense the layers slightly. Make sure the potatoes are all covered with cream.
• Bake for 1 hour and 20 minutes, or until the gratin is bubbly and golden brown on top and the potatoes are cooked through. Let cool for 5 minutes before serving.

GOAT CHEESE POTATO GRATIN RECIPE

Steps:

• Preheat the oven to 350 degrees F. Get a 9x13-inch baking dish (or something equivalent) and set it aside.
• To the medium saucepan, set over medium heat, add the butter. When melted, add the garlic and cook for about 1 minute, until fragrant. Add the flour and stir until combined with the butter; cook for 1 minute. Pour in the milk and bring to a simmer, stirring frequently in order to prevent any lumps. Cook until mixture begins to bubble and thicken, about 5 minutes.
• Turn the heat off and mix in the Gruyère cheese, leaving 1/4 cup for the top. Stir until melted. Give it a taste and add salt and pepper to your liking. I added about 2 teaspoons of salt and a teaspoon of freshly ground pepper.
• To the baking dish, add an even layer of the potatoes. Add a few spoonfuls of the cheese sauce and top with a few dollops of goat cheese. Repeat until you've worked through all of the potatoes and cheese sauce. Cover with foil and transfer to the oven to bake for 1 hour and 15 minutes.
• Remove the foil and sprinkle the last bit of cheese on top. Return to the oven and bake for an additional 15 minutes, until golden brown.

GOAT CHEESE POTATOES AU GRATIN

Steps:

• Preheat the oven to 400°F
• Spread the breadcrumbs out evenly on a rimmed baking sheet and place on the middle rack of the oven. Toast the bread crumbs to a light golden brown. Remove from the oven to the workspace, when cool transfer to a small dish and reserve.
• Reduce the oven temperature to 350°F Coat a 2-quart oven-proof casserole dish with non-stick oil spray.
• Combine the cream and garlic, in a pitcher or canning jar and set aside.
• Add the salt and pepper to a small dish and set aside.
• Peel the potatoes, and slice them 1/8-inch thick, using a mandolin or thin-bladed knife.
• Arrange 1/3 of the potato slices on the bottom of the casserole dish. Sprinkle the potatoes with 1/3 of the salt/pepper mix. Dot the potatoes with 1/3 of the butter bits. Sprinkle with a teaspoon of thyme leaves. Distribute 1/3 of the goat cheese crumbles over the layer. Pour 1/2 cup of the cream mixture over the layer. Continue layering the potatoes, salt/pepper butter, thyme, cheese and the last of the cream mixture. You will have a total of 3 layers.
• Rip off a sheet of foil large enough to cover the dish and coat one side with oil spray and cover the dish, oil side down. Set the dish on a foil-lined baking sheet. Transfer to the oven and bake for 1 hour 15 minutes. Remove the foil cover and insert a knife into the center of the casserole, if there is any resistance, re-cover with the foil and continue baking for an additional 10 minutes or until the potatoes are tender.
• Transfer the dish to a workplace, remove and discard the foil. Combine the bread crumbs and Parmesan cheese and distribute them evenly over the top of the potatoes. Return to the oven and bake an additional 5-10 minutes until the edges are bubbly and the crumbs are a deep golden brown.

GOAT CHEESE POTATO GRATIN

Steps:

• Pre-heat oven to 375° F.
• Arrange potato slices in a 8×15 baking pan or in small gratin dishes, arrange the slices in a way that small spaces are left (to allow the sauce to distribute evenly).
• Combine the milk, 1 cup of goat cheese, whole garlic cloves, egg, and salt in a blender and mix until all the ingredients are well combined.
• Add the heavy cream to the blended mix and stir lightly, don't blend the cream or the sauce will become too thick, which keeps the sauce from seeping between the potatoes.
• Pour the sauce over the potatoes, it should barely cover them but should seep through the layered potato slices.
• Bake for about 30-40 minutes, until the top begins to golden.
• Remove from oven, sprinkle with remaining crumbled goat cheese, ground pepper and fresh herbs.
• Turn the broiler on and return pan to oven, broil for about 5 minutes or until goat cheese begin to brown.
• Let cool for about 10 minutes before serving to allow the sauce to solidify.

ANNE'S GOAT CHEESE GRATIN

Steps:

• 1. Preheat the broiler.
• 2. Scatter the cheese on the bottom of the baking dish or dishes. Sprinkle with half of the herbs. Spoon on just enough tomato sauce to evenly coat the cheese. Sprinkle with olives and the remaining herbs.
• 3. Place the baking dish or dishes under the broiler about 3 inches (8 cm) from the heat. Broil until the cheese is melted and fragrant, and the tomato sauce is sizzling, 2 to 3 minutes.
• Think of what you'd normally serve with pizza; a pleasant, vigorous red such as a young French Corbières from the Roussilon, a dry Italian red such as a Barbera d'Alba, an Australian Shiraz, or a California Zinfandel.