Recipes and Cooking Potato Goat Cheese Gratin 3.7 (18) 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 1, 2008 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 20 mins Bake Time: 1 hrs 25 mins Stand Time: 10 mins Total Time: 2 hrs 25 mins Servings: 8 Jump to Nutrition Facts Ingredients 3 leeks, (white part only), trimmed, halved lengthwise, and thinly sliced (1-1/4 cups) 1 ½ cup fat-free milk 1 tablespoon all-purpose flour ½ teaspoon salt ¼ teaspoon ground black pepper ⅛ teaspoon ground nutmeg 1 garlic, minced 2 ¼ pound Yukon Gold potatoes, (4 to 5 medium), peeled and cut in 1/8-inch slices 4 ounce goat cheese (1 cup) ¼ cup panko or soft bread crumbs ¼ cup finely shredded Parmesan cheese Fresh Italian (flat-leaf) parsley Directions 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. In bowl whisk 2 tablespoons of the milk into the flour. Whisk in remaining milk, salt, pepper, nutmeg, and garlic. 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. 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. Rate it Print Nutrition Facts (per serving) 209 Calories 6g Fat 32g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 209 % Daily Value * Total Fat 6g 8% Saturated Fat 3g 15% Cholesterol 9mg 3% Sodium 278mg 12% Total Carbohydrate 32g 12% Total Sugars 6g Protein 8g Vitamin C 17.7mg 89% Calcium 141.4mg 11% Iron 1.6mg 9% Potassium 545mg 12% Folate, total 40.3mcg Vitamin B-12 0.3mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.