Goat Cheese Potatoes Au Gratin Browned Butter And Fresh Thyme Recipes

DAD'S CREAMY & CHEESY AU GRATIN POTATOES

Steps:

• Preheat the oven to 375 degrees F. Spray a 2 quart square baking dish (or an 8x12 is good) with nonstick cooking spray or grease with butter or oil.
• Place sliced potatoes in three tight slanted rows as indicated in the photos. You don't want them to be overly tight, make sure you leave enough space so the potato slices are slightly slanted. Add in onion slices in between the rows and on top of potatoes. Basically wherever you can fit them.
• Next make your sauce: add in 2 tablespoons of butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a simmer; it should be a similar consistency to creamy gravy.
• Turn heat to low and stir in shredded cheddar cheese, garlic powder, salt and pepper. Taste and add more salt and pepper, if necessary.
• Pour the sauce evenly over the potatoes and onions to cover them. Don't worry, the sauce will get nice and creamy while baking.
• Cover the pan with foil, then bake for 45 minutes.
• After 45 minutes, remove foil, sprinkle top of potatoes with 1/2 cup shredded gruyere (or more cheddar) and ¼ cup parmesan. Return to the oven and bake for 30-45 more minutes or until potatoes are done and nice and golden brown on top. (Potatoes are done when the middle of the potatoes can be easily pierced with a fork.) Remove from the oven and garnish with fresh chopped parsley. Enjoy!

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 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.

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 + BROWNED BUTTER AND FRESH THYME

Steps:

• In medium saucepan, melt butter and continue to let it sit on medium until it starts to bubble and you smell a nutty aroma - keep mixing and moving it around with your spoon to avoid burning it. You want it to turn a brownish color and give off that nutty aroma.
• When butter is browned add flour and mix together with butter.
• Add milk, garlic, rosemary, thyme and mix well.
• Then add goat cheese and mix until fully melted.
• Take larger casserole pan if you want thinner layers or a medium-sized casserole pan if you want thicker layers.
• Place half of your potatoes in bottom of sprayed pan.
• Take cheese sauce and pour approx 1/3 over bottom layer.
• Then layer the rest of your sliced potatoes.
• Then pour the remaining sauce over potatoes.
• Place fresh thyme on top.
• Bake for 35-45 minutes at 400.*
• Check periodically - you want the tops to be perfectly browned.
• Serve immediately.

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.