+

Potato Gratin with Chèvre

Potato Gratin with Chèvre

Ingredients (8)

  • 2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 4 ounces chèvre (fresh goat cheese), crumbled
  • 1 tablespoon unsalted butter, cut into 6 pieces, plus more for coating the dish
Try Amazon Fresh
Nutritional Information
  • Calories349
  • Fat22.05g
  • Saturated fat13.92g
  • Trans fat0.08g
  • Carbs30.53g
  • Fiber2.02g
  • Sugar4.1g
  • Protein8.87g
  • Cholesterol72.19mg
  • Sodium588.43mg
  • Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

A good potato gratin is all about balance. You want the potatoes cooked but not too cooked and the dish slightly saucy—not soupy or dry. The most important part, however, is the crusty, nicely browned top, which is what makes it a gratin.

Game plan: This gratin can be completely made ahead. Cool to room temperature, cover with plastic wrap or aluminum foil, and refrigerate until ready to serve. Rewarm uncovered in a 350°F oven for about 30 to 35 minutes.

Tips for Christmas

Instructions

  1. 1Heat the oven to 350°F and arrange a rack in the upper third. Coat an 8-by-8-inch baking dish with butter; set aside.
  2. 2Place the potatoes, cream, milk, salt, pepper, and nutmeg in a large saucepan over medium heat and bring to a gentle boil. While the mixture heats up, gently fold the potatoes from time to time. (It should take about 15 minutes for the potato mixture to reach a gentle boil.) Remove the saucepan from heat.
  3. 3Using a slotted spoon, transfer half of the potatoes to the prepared baking dish and arrange them in an even layer. Sprinkle with half of the chèvre. Repeat with the remaining potatoes and chèvre. Slowly pour all of the warm cream mixture over the potatoes. Scatter the butter pieces on top.
  4. 4Bake until the potatoes are tender when pierced with the tip of a knife and the top is golden brown and bubbly, about 45 to 50 minutes. Remove from the oven and let sit for at least 10 minutes before serving.
Load Comments

Recommended from Chowhound

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move
Food Trends

Birria Red Tacos Prove Soaking Your Tortillas Is a Genius Move

by David Klein | Learn how to make birria tacos at home and you’ll never go back to your usual naked tortilla. A taco...

The Unassuming Ingredient That Stands Between You and Perfect Salsa 
Food Trends

The Unassuming Ingredient That Stands Between You and Perfect Salsa 

by David Watsky | Making fresh salsa at home is easy and the result is a versatile snack perfect to eat plain with chips...

These Easy One Pot Meals Minimize Kitchen Messes
Food Trends

These Easy One Pot Meals Minimize Kitchen Messes

by Greg Stegeman | When it comes to an easy dinner, it's hard to beat one pot meals—below, an ode to the one pot dinner...