GOAT CHEESE POTATOES AU GRATIN
A side dish of sliced potatoes, cream, garlic and fresh herbs, this Goat Cheese Potatoes au Gratin is the ultimate comfort food.
Provided by Pat Nyswonger
Categories Side Dishes
Time 2h
Number Of Ingredients 10
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.
Nutrition Facts : Calories 451 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 89 milligrams cholesterol, Fat 32 grams fat, Fiber 3 grams fiber, Protein 12 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 591 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
POTATO GRATIN WITH GOAT CHEESE AND GARLIC
Categories Milk/Cream Cheese Dairy Garlic Potato Side Christmas Easter Thanksgiving Mother's Day Casserole/Gratin Goat Cheese Root Vegetable Fall Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 8
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.
GOAT CHEESE MASHED-POTATO GRATIN
Make and share this Goat Cheese Mashed-Potato Gratin recipe from Food.com.
Provided by Michelle Figueroa
Categories Potato
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the potatoes, peeled and cut into 1 1/2- to 2-inch pieces, and the garlic, with enough salted cold water to cover the potatoes by 1/2 inch. Bring to a simmer and cook, covered, for 15 to 25 minutes, or until they are tender but not falling apart.
- While the potatoes are cooking, in a small saucepan heat the cream with the 1 cup butter, the goat cheese, and salt and pepper, to taste over moderately low heat, stirring, until the butter and cheese are just melted and smooth. Keep the mixture warm.
- Drain the potatoes and garlic and force them through a food mill fitted with the medium disk or a ricer into a bowl. With an electric mixer beat in the butter mixture, the scallion, and salt and pepper to taste, beating just until the potatoes are fluffy and smooth (do not over-beat), and transfer the mixture to a 1-quart shallow flameproof baking dish. Dot with remaining 2 tablespoons butter.
- (The potatoes may be prepared up to this point 2 days in advance and kept covered and chilled. Reheat the potatoes in a preheated 400 degree oven for 20 minutes, or until they are heated through, before broiling them.)
- Broil the potatoes under a pre-heated broiler about 4 inches from the heat for 3 to 5 minutes, or until the top is golden.
Nutrition Facts : Calories 480.9, Fat 33.5, SaturatedFat 21, Cholesterol 95.8, Sodium 26.4, Carbohydrate 42.2, Fiber 5.2, Sugar 2, Protein 5.7
POTATO, CARAMELIZED ONION, AND GOAT CHEESE GRATIN
Categories Onion Potato Side Bake Vegetarian Casserole/Gratin Goat Cheese Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6 as main course or 8 as a side dish
Number Of Ingredients 7
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.
GOAT CHEESE MASHED POTATO GRATIN
Make and share this Goat Cheese Mashed Potato Gratin recipe from Food.com.
Provided by evelynathens
Categories Potato
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes in salted water until tender.
- Drain and peel when cool enough to handle.
- Boil garlic with potatoes until soft.
- Remove and peel.
- Mash potatoes with garlic, cream, butter and cheese.
- Stir in scallions.
- Spoon into buttered casserole dish.
- Run under the broiler until golden-brown on top.
POTATO-GOAT CHEESE GRATIN
Make and share this Potato-Goat Cheese Gratin recipe from Food.com.
Provided by Rachel Marie
Categories Potato
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F In nonstick skillet cook leeks in 1 tablespoon olive oil over medium-low heat, 20 minutes, or until tender and beginning to brown, stirring occasionally. Remove from heat.
- In bowl whisk 2 tablespoons of the milk into the flour. Whisk in remaining milk, salt, pepper, nutmeg, and garlic.
- Coat 2-quart casserole dish with nonstick cooking spray. Arrange half the potato slices in dish. Sprinkle with leeks and goat cheese. Pour half the milk mixture over potatoes, leeks, and cheese. Layer remaining potatoes; pour remaining milk mixture over all. Cover with foil.
- Bake 45 minutes. Remove foil and bake 25 minutes more or until potatoes are tender. In small bowl stir together the bread crumbs and Parmesan cheese. Sprinkle on potatoes. Bake, uncovered, 15 minutes more or until topping is browned. Let stand 10 minutes before serving. Top with parsley.
Nutrition Facts : Calories 220.7, Fat 5.5, SaturatedFat 3.6, Cholesterol 14.9, Sodium 311.5, Carbohydrate 34.8, Fiber 3, Sugar 5.2, Protein 8.9
POTATO GRATIN WITH GOAT CHEESE AND GARLIC
This is from Cooking Lights "Lighten Up" section where they take a favorite recipe and "Lighten" it up a bit. This got great reviews at my house.
Provided by Miss Erin C.
Categories Potato
Time 1h30m
Yield 9 2/3 cup servings, 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400F degrees.
- Combine 2 Tbls half and half with flour in a large bowl, stirring with a whisk.
- Add the remaining half and half, cheese and next 5 ingredients, stirring with a whisk.
- Arrange half the potatoes in a single layer in an 11x7" baking dish coated with cooking spray.
- Pour half of the milk mixture over the potatoes, stirring the milk mixture right before adding.
- Repeat procedure with remaining potatoes and mlk mixture.
- Bake at 400F for 1 hour and 10 minutes, or until potatoes are tender and golden brown.
TRI-COLORED POTATO AND GOAT CHEESE GRATIN
This potato dish is so sinfully RICH. I wouldn't recommend eating this on a regular basis!!! (But it's a nice treat when you want to splurge ; >). This recipe was listed as the side dish that Emeril serves with his ribeye roast.
Provided by Kozmic Blues
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- For best results, use a mandoline to slice the potatoes into even slices.
- Preheat oven to 400 degrees.
- Butter a 9x13 baking dish, or ceramic soufflé dish with butter.
- In a sauce pot, bring garlic cloves and cream to a simmer.
- Season with salt and white pepper.
- Simmer for about 15 minutes, or until the cream has reduced by about ¼ and has thickened slightly.
- Remove from heat, and whisk in goat cheese crumbles.
- To assemble the potatoes in dish:.
- Layer the potatoes, overlapping slightly in alternate layers (white potato, sweet potato, and red potato).
- When the first three layers are in the dish, carefully ladle a couple scoops of the cream and cheese mixture over the potatoes, just to coat the bottom slices and the bottom of the pan.
- Finish layering the rest of the potatoes, alternating as before.
- There should be about 6 layers in all.
- Pour the rest of the cream mixture over the top.
- Cover with foil and bake in oven for 35 minutes.
- Remove foil and continue cooking for another 10 minutes, or until the top is golden brown.
- Please let gratin cool at least 10 minutes before serving.
Nutrition Facts : Calories 687.9, Fat 54.2, SaturatedFat 34.2, Cholesterol 189.2, Sodium 240.9, Carbohydrate 40.9, Fiber 4, Sugar 4.4, Protein 12.6
AUBERGINE, POTATO & GOAT'S CHEESE GRATIN
This healthy aubergine gratin makes a moreish side dish with lamb but can be eaten veggie as well
Provided by Diana Henry
Categories Dinner, Main course, Side dish
Time 1h25m
Yield 6-8 as a side dish, 4-6 as a main course
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat 11 /2 tbsp of olive oil in a frying pan and cook the aubergines in batches, browning on both sides, then lower the heat and cook until they are soft. You will need to add more olive oil as you cook, but try not to add too much. (Roast the aubergines if you prefer - brush them with olive oil, place on baking sheets and cook for about 15 mins. I just like the texture better if they are fried for this.) Season them while they're cooking. As each batch is ready, remove from the pan and lay them on a double layer of kitchen paper.
- Heat another 1 tbsp of oil in the pan and add the onions. Cook over a medium heat until softening, about 10-12 mins, then add the garlic and cook for another few mins.
- Slice the potatoes very, very finely. It's best to do this on a mandolin if you have one - it takes more work (and a lot more time) to cut them with a knife.
- Brush the bottom of a gratin dish with olive oil, and arrange the vegetables in layers. Start with half the potatoes, then half the aubergine, onions and tomatoes. Sprinkle the thyme, lemon zest, goat's cheese, olives and seasoning, along with little drizzles of olive oil on the layers as you go. Add another layer of aubergine, onions and tomatoes, again adding the other ingredients as you go. Finish with the rest of the potatoes, arranging them neatly on top. Brush with olive oil and bake for 45 mins. The gratin should be soft, the potatoes tender and the top golden.
Nutrition Facts : Calories 238 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
POTATO, CARAMELIZED ONION, AND GOAT CHEESE GRATIN
This is now my favorite potato gratin of all time. The caramelized onions mixed with the goat cheese gives this dish a very rich flavor. Instead of all of the prep work stated in the recipe, I just use a mandoline to slice the potatoes (with the peel on) and layer the dish with raw ingredients. I have started adding about double the goat cheese called for. These are even good cold the next day. From Gourmet, September 1995.
Provided by lazyme
Categories Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 512.8, Fat 19.9, SaturatedFat 9.3, Cholesterol 33, Sodium 158.9, Carbohydrate 71.2, Fiber 8, Sugar 12.8, Protein 14.8
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