Potatoes Au(r) Awesome - really good potatoes au gratin
May 5, 2011 5:30 pm
Updated: May 10, 2011 7:59 am
Lately seems that I've been pulling more recipes from some of my favorite blogs than I have from my cookbook collection. The next few posts will probably be of things I've kitchen tested from blogs, or fun stuff I find on blogs.
I totally love this recipe. How could you not? 3 Cheeses...COME ON!!! What's not to love. I could bake a shoe with three cheeses in a casserole dish and probably eat it...ok, maybe not...but I might eat the cheese and accidentally eat a shoe lace.
Ew, ok, you get where I'm going with this right? Maybe I'm just tired today and daydreaming of cheese.
(OK, FOCUS...back to business)
I made this for the first time on Easter for 30 people. I made about roughly 9-10 lbs of potatoes which ended up one full chaffing dish tray and a small round casserole dish. I don't know why I like to do this, but I always test recipes on big party
days. So dumb!!! But this one came out perfect. Since my one tray was so big, it required more than 50 mins to cook all four layers.
The aroma from the oven was just as good as any smell coming from a 5 star Italian trattoria or ristorante. HEAVEN people, I kid you not. The flavor was spot on. You can't go wrong with this one. My first time making au gratin potatoes and I'll
always use this recipe.
What's Gaby Cooking
Potato and Goat Cheese Gratin
2 pounds russet potatoes, peeled and sliced into thin slices
3 oz Goat Cheese
1 cup Monterrey Jack Cheese, Shredded
1/2 cup grated Parmesan
1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
Salt and freshly ground black pepper
Preheat oven to 350
Place a layer of potatoes in an overlapping pattern and season with salt and pepper, a touch of nutmeg and a sprinkle of chopped garlic and fresh thyme. Sprinkle the top with a little salt and pepper and sprinkle some goat cheese, jack and Parmesan on top.
Pour some of the cream on top of this layer. Repeat these steps 3 more times to have a total of 4 layers. Top with some grated Parmesan. Bake, uncovered, for 50 minutes.
NOTE - **I used Parmigiano Reggiano from Costco**. I had to google this because I wasn't sure if it was the same thing as parmesan. Well, come to find out parmesan is a knock off of Parm Reggiano. What a difference. Google it for the technical
difference, but taste it for the knock your socks off difference.