Ingredients for Tri Colored Potato And Goat Cheese Gratin
- Generously, for greasing dish
- 4 cloves of minced garlic
- 2 cups of heavy cream
- 1 teaspoon of salt
- 1/2 teaspoon of white pepper
- 4 ounces of crumbled goat cheese
- Baking Potato
- Sweet Potato
- 1.5 lbs of red potatoes
- 1.5 lbs of yellow potatoes
- 1.5 lbs of Yukon gold potatoes
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How to Make Tri Colored Potato And Goat Cheese Gratin
- Preheat oven to 400°F (200°C).
- Using a mandoline slicer (for even slices), thinly slice 1.5 lbs of red potatoes, 1.5 lbs of yellow potatoes, and 1.5 lbs of Yukon gold potatoes.
- Generously butter a 9x13 inch baking dish or a ceramic soufflé dish.
- In a medium saucepan, combine 4 cloves of minced garlic and 2 cups of heavy cream. Bring to a gentle simmer over medium heat.
- Season with 1 teaspoon of salt and 1/2 teaspoon of white pepper.
- Reduce heat to low and simmer for 15 minutes, or until the cream has reduced by about 1/4 and thickened slightly.
- Remove from heat and stir in 4 ounces of crumbled goat cheese until melted and smooth.
- To assemble: Layer the potatoes in the prepared dish, slightly overlapping slices and alternating colors (red, yellow, Yukon gold).
- After the first three layers, carefully ladle a few spoonfuls of the cream and cheese mixture over the potatoes to coat the bottom.
- Continue layering potatoes and cream mixture until all potatoes are used (approximately 6 layers total).
- Pour the remaining cream mixture over the top layer of potatoes.
- Cover the dish with aluminum foil.
- Bake for 35 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.
- Let the gratin cool for at least 10 minutes before serving to allow it to set.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
17g
Fat
171g
Carbs
13g
