Goatcheesemashedpotatogratin Recipes

GOAT CHEESE MASHED POTATOES

Steps:

• Preheat the oven to 375 degrees F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.
• Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.
• Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.

POTATO GRATIN WITH GOAT CHEESE AND GARLIC

Steps:

• Preheat oven to 400°F. Generously butter 11x7x2-inch glass baking dish. Whisk first 7 ingredients in medium bowl to blend. Arrange 1/3 of potatoes in bottom of prepared dish, overlapping slightly and covering completely. Pour 1/3 of cream mixture over. Repeat layering potatoes and cream mixture 2 more times. Bake uncovered until potatoes are tender and top is golden brown in spots, about 1 hour 15 minutes. Serve hot.

GOAT CHEESE MASHED POTATO GRATIN

Steps:

• Boil potatoes in salted water until tender.
• Drain and peel when cool enough to handle.
• Boil garlic with potatoes until soft.
• Remove and peel.
• Mash potatoes with garlic, cream, butter and cheese.
• Stir in scallions.
• Spoon into buttered casserole dish.
• Run under the broiler until golden-brown on top.

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.

TRI-COLORED POTATO AND GOAT CHEESE GRATIN

Steps:

• For best results, use a mandoline to slice the potatoes into even slices.
• Preheat oven to 400 degrees.
• Butter a 9x13” baking dish, or ceramic soufflé dish with butter.
• In a sauce pot, bring garlic cloves and cream to a simmer.
• Season with salt and white pepper.
• Simmer for about 15 minutes, or until the cream has reduced by about ¼ and has thickened slightly.
• Remove from heat, and whisk in goat cheese crumbles.
• To assemble the potatoes in dish:.
• Layer the potatoes, overlapping slightly in alternate layers (white potato, sweet potato, and red potato).
• When the first three layers are in the dish, carefully ladle a couple scoops of the cream and cheese mixture over the potatoes, just to coat the bottom slices and the bottom of the pan.
• Finish layering the rest of the potatoes, alternating as before.
• There should be about 6 layers in all.
• Pour the rest of the cream mixture over the top.
• Cover with foil and bake in oven for 35 minutes.
• Remove foil and continue cooking for another 10 minutes, or until the top is golden brown.
• Please let gratin cool at least 10 minutes before serving.