Recipe by Karrie1978
"I really wanted my husband to try goat cheese, so the other night I asked him if he wanted scalloped potatoes in a cheese sauce; he said 'yes,' and this is what I made. Afterwards he said I would definitely need to make this again, as he had four helpings. When I told him that it was goat cheese all he could say was 'REALLY?' and kept eating. I would say this was a winner; how about you? Just pour finished sauce over your choice of pasta, potatoes, or whatever you like."
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milk, or more to taste, divided
1 (4 ounce) package
chive and onion-flavored goat cheese
ground black pepper
I had some problems with the recipe.. mainly the amount of flour. Standard Bechamel sauce is 1T flour to 1 cup of milk. This has double the flour and resulted in a very very thick gloppy sauce. I also found the diced onions in the sauce not to my liking. I added more milk and pureed the sauce to smooth.. much better although i didnt have any more goat cheese so that flavor was diluted by the additional milk. I posted two photos.. one with the thicker sauce and one with much more milk and pureed. I realize the recipe says milk too taste but doubling the milk is way more of adjustment and also results in less goat cheese flavor.. YMMV..
This is a thick sauce. It is ment to be put over potatoes for scalloped potato or a mac & cheese (which gets a thicker sauce). The onions were suppose to say optional next to them. My family loves onions with everything. So if you are looking for a thinner sauce for things like over chicken then definitely use less flour the 1T for every 1 cup of milk.
* Percent Daily Values are based on a 2,000 calorie diet.
Goat Cheese Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 80
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