Potato Goat Cheese Gratin

This potato side dish recipe combines goat cheese, leeks, panko, and Yukon gold potatoes. It'll be the hit of your Thanksgiving or special occasion.

Potato Goat Cheese Gratin Enlarge Image
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19 users rated this recipe an average rating of 3.5
Makes:
8 servings
Prep:
30 mins
Cook:
20 mins
Bake:
1 hr 25 mins 400°F
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Potato Goat Cheese Gratin

Ingredients
3
leeks, (white part only), trimmed, halved lengthwise, and thinly sliced (1-1/4 cups)
1 1/2
cups fat-free milk
1
1/2
teaspoon salt
1/4
teaspoon ground black pepper
1/8
teaspoon ground nutmeg
1
garlic, minced
2 1/4
pounds Yukon Gold potatoes, (4 to 5 medium), peeled and cut in 1/8-inch slices
4
ounces goat cheese (1 cup)
1/4
cup panko or soft bread crumbs
1/4
 
Fresh Italian (flat-leaf) parsley

Directions

  1. Preheat oven to 400 degrees 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.
  2. In bowl whisk 2 tablespoons of the milk into the flour. Whisk in remaining milk, salt, pepper, nutmeg, and garlic.
  3. Coat 2-quart casserole or au gratin 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.
  4. 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. Serves 8.

Nutrition Facts

(Potato Goat Cheese Gratin)
    Per serving:
  • 209 kcal cal.,
  • 6 g fat
  • (3 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 9 mg chol.,
  • 278 mg sodium,
  • 32 g carb.,
  • 2 g fiber,
  • 6 g sugar,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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