A decadent side dish with rosemary roasted leg of lamb, I plan serving this dish the day after Easter with leftover Ham, Lamb and roasted spring chicken. You can also dice the ham and mix in with the layers of potatoes for a casserole style dinner or brunch.
Think light for dessert though, maybe a nice bowl of fresh berries with a sprinkle of balsamic vinegar, or mango sorbet. Enjoy the extra recipes you will only find on www.mysuncoast.com/dining.
- 1 tablespoon unsalted butter
- 1 1/2 pounds russet potatoes, peeled and cut into 1/8-inch slices
- 5 ounces goat cheese, crumbled
- Salt and freshly ground black pepper
- 2 cups heavy cream
- ¼ cup minced chives or scallions
- Pinch nutmeg
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.