Goat Cheese Potatoes Au Gratin Browned Butter And Fresh Thyme Food

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.

GOAT CHEESE POTATOES AU GRATIN

Steps:

• Preheat the oven to 400°F
• Spread the breadcrumbs out evenly on a rimmed baking sheet and place on the middle rack of the oven. Toast the bread crumbs to a light golden brown. Remove from the oven to the workspace, when cool transfer to a small dish and reserve.
• Reduce the oven temperature to 350°F Coat a 2-quart oven-proof casserole dish with non-stick oil spray.
• Combine the cream and garlic, in a pitcher or canning jar and set aside.
• Add the salt and pepper to a small dish and set aside.
• Peel the potatoes, and slice them 1/8-inch thick, using a mandolin or thin-bladed knife.
• Arrange 1/3 of the potato slices on the bottom of the casserole dish. Sprinkle the potatoes with 1/3 of the salt/pepper mix. Dot the potatoes with 1/3 of the butter bits. Sprinkle with a teaspoon of thyme leaves. Distribute 1/3 of the goat cheese crumbles over the layer. Pour 1/2 cup of the cream mixture over the layer. Continue layering the potatoes, salt/pepper butter, thyme, cheese and the last of the cream mixture. You will have a total of 3 layers.
• Rip off a sheet of foil large enough to cover the dish and coat one side with oil spray and cover the dish, oil side down. Set the dish on a foil-lined baking sheet. Transfer to the oven and bake for 1 hour 15 minutes. Remove the foil cover and insert a knife into the center of the casserole, if there is any resistance, re-cover with the foil and continue baking for an additional 10 minutes or until the potatoes are tender.
• Transfer the dish to a workplace, remove and discard the foil. Combine the bread crumbs and Parmesan cheese and distribute them evenly over the top of the potatoes. Return to the oven and bake an additional 5-10 minutes until the edges are bubbly and the crumbs are a deep golden brown.

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, TOMATOES, AND OLIVES

Steps:

• Preheat oven to 375°F. Coat bottom and sides of an 11- by 8-inch (6-cup) gratin dish or other shallow baking dish with 1 tablespoon oil.
• In a heavy skillet cook onion in 2 tablespoons oil over moderately low heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Add herbes de Provence, sugar, tomatoes, bouillon cube, and salt and pepper to taste. Cook mixture, covered, stirring occasionally, 20 minutes and stir in olives.
• Cut potatoes crosswise into 3/4-inch-thick slices and arrange one third in baking dish. Spread half of tomato mixture over potatoes and top with half of goat cheese. Continue layering potatoes, tomato mixture, and goat cheese in same manner, ending with potatoes. Drizzle remaining tablespoon oil over gratin and bake, covered with foil, in middle of oven 40 minutes. Remove foil and bake gratin 20 to 30 minutes more, or until potatoes are very tender. Sprinkle gratin with parsley.

SCALLOPED POTATOES WITH GOAT CHEESE AND HERBES DE PROVENCE

Steps:

• Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish. Mix first 7 ingredients in large pot. Bring to simmer over medium-high heat. Add half of cheese; whisk until smooth. Chill remaining cheese. Add potatoes to pot; bring to simmer.
• Transfer potato mixture to prepared dish, spreading evenly. Cover with foil; bake 15 minutes. Uncover and bake until potatoes are very tender and liquid bubbles thickly, about 50 minutes.
• Dot potatoes with remaining cheese. Bake until cheese softens, about 5 minutes. Let cool 15 minutes before serving.

POTATO TART WITH GOAT CHEESE AND THYME

Steps:

• Heat oven to 425 degrees. On a lightly floured surface, roll puff pastry into a 10-by-14-inch rectangle. Place puff pastry on a parchment-lined baking sheet. Using a paring knife, lightly score a border around the perimeter of the puff pastry, about a 1/2 inch away from the edges. Using a fork, prick the pastry every few inches inside the border to prevent puffing, then bake on top rack until puffy and lightly golden, about 15 minutes. Remove from the oven and let cool slightly.
• Meanwhile, fit a large pot with a steamer basket. Add enough water to come just below the steamer basket and bring to a boil. Add the potatoes, reduce the heat to a simmer, cover and steam until potatoes can be pierced with the tip of a knife, but are still firm, about 20 minutes. Transfer steamer basket to a large bowl and allow to cool until you can handle the potatoes. Slice potatoes crosswise 1/4-inch thick and season with salt and pepper.
• While potatoes cook, blend ricotta, goat cheese, paprika and 1 teaspoon salt in a food processor until smooth. Working within the border, spread the cheese mixture evenly on the puff pastry. Arrange the potato slices in a single layer on top of cheese mixture and brush the potatoes with the melted butter.
• Transfer to the oven and bake until the edges of the cheese are slightly golden, about 20 minutes. Sprinkle with fresh thyme leaves and serve.

POTATO, CARAMELIZED ONION, AND GOAT CHEESE GRATIN

Steps:

• In a heavy 5- to 6-quart kettle heat oil over moderate heat until hot but not smoking and cook onions with thyme and salt and pepper to taste, stirring occasionally, until golden, about 15 minutes.
• Reduce heat to moderately low and cook, stirring frequently to keep from scorching, until golden brown.
• Remove kettle from heat.
• While onions are cooking, bring a large saucepan of salted water to a boil for potatoes.
• Peel potatoes and cut crosswise into 1/4-inch-thick slices.
• Add potatoes to boiling water and cook 5 minutes from time water returns to a boil.
• Drain potatoes well in a colander.
• Preheat oven to 425°F and lightly oil a 2- to 2 1/2-quart gratin dish or other shallow baking dish.
• Arrange half of potatoes, overlapping slightly, in dish and season generously with salt and pepper.
• Cover potatoes with onions, spreading evenly, and top with goat cheese.
• Arrange remaining potatoes, overlapping slightly, over cheese and season generously with salt and pepper.
• Dot gratin with butter.
• Gratin may be prepared up to this point 2 hours ahead and kept at room temperature, covered.
• Pour milk evenly over potatoes and bake 35 minutes, or until potatoes are tender and top is golden.
• Gratin may be made 1 day ahead and chilled, covered.
• Reheat gratin before serving.

POTATO, CARAMELIZED ONION, AND GOAT CHEESE GRATIN

Steps:

• In a heavy 5- to 6-quart kettle heat oil over moderate heat until hot but not smoking and cook onions with thyme and salt and pepper to taste, stirring occasionally, until golden, about 15 minutes. Reduce heat to moderately low and cook, stirring frequently to keep from scorching, until golden brown. Remove kettle from heat.
• While onions are cooking, bring a large saucepan of salted water to a boil for potatoes. Peel potatoes and cut crosswise into 1/4-inch-thick slices. Add potatoes to boiling water and cook 5 minutes from time water returns to a boil. Drain potatoes well in a colander.
• Preheat oven to 425°F. and lightly oil a 2- to 2 1/2-quart gratin dish or other shallow baking dish.
• Arrange half of potatoes, overlapping slightly, in dish and season generously with salt and pepper. Cover potatoes with onions, spreading evenly, and top with goat cheese. Arrange remaining potatoes, overlapping slightly, over cheese and season generously with salt and pepper. Dot gratin with butter. Gratin may be prepared up to this point 2 hours ahead and kept at room temperature, covered.
• Pour milk evenly over potatoes and bake 35 minutes, or until potatoes are tender and top is golden. Gratin may be made 1 day ahead and chilled, covered. Reheat gratin before serving.

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.