Goat Cheese Scalloped Potatoes With Chive Blossoms Recipes

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 SCALLOPED POTATOES WITH CHIVE BLOSSOMS

Steps:

• Preheat oven to 350°F.
• Peel potatoes and cut into 1/8-inch-thick slices with a manual slicer or sharp thin knife. Keep slices in a large bowl of cold water while making sauce.
• Cook shallots in butter in a small skillet over moderately low heat, stirring, until softened. Transfer to a blender and purée with milk, cream, cheese, kosher salt to taste, and pepper.
• Drain potatoes in a large colander and pat dry. Arrange in a buttered 3-quart shallow baking dish in 3 layers, pouring some of sauce over each layer (use all of sauce) and putting best potato slices on top layer. Bake, covered with foil, in lower third of oven. Remove foil after 45 minutes and continue to bake until potatoes are tender, 30 to 45 minutes more. If desired, briefly broil potatoes under preheated broiler until top is golden.

CHEESE SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender.

CHIVE SCALLOPED POTATOES

Steps:

• In a small saucepan, melt butter. Stir in the flour, salt, pepper and mustard until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in chives. , In a 3-cup baking dish coated with cooking spray, layer half of the potatoes, 1/3 cup white sauce, remaining potatoes and remaining sauce. Cover and bake at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until potatoes are tender.

SCALLOPED POTATOES WITH GOAT CHEESE AND HERBES DE PROVENCE

Steps:

• Preheat oven to 400.
• Butter a 9 X 13 glass baking dish.
• Mix whipping cream, broth, white wine, scallions, garlic, herbes de provence and salt in a large pot.
• Bring to a simmer of medium high heat.
• Add half of the cheese; whisk until smooth.
• Chill remaining cheese.
• Add potatoes to pot; bring to simmer.
• Put potatoe mixture into the buttered baking dish and spread out evenly.
• Cover with foil and bake for 15 minutes.
• Uncover and bake for 50 minutes until potatoes are very tender and the liquid bubbles thickly.
• Dot potatoes with the remaining cheese.
• Bake until the cheese softens about 5 minutes.
• Let sit for 15 minutes before serving.

SMASHED POTATOES WITH GOAT CHEESE & CHIVES

Steps:

• Place potatoes in a saucepan, and cover with cold water to 2 inches above. Add 1/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 15 minutes or until potatoes are tender; drain. Return the potatoes to pan over low heat; add remaining 1 teaspoon salt and butter to pan. Mash the potatoes with a potato masher to desired consistency.
• Add cheese and peper to potato mixture; stir until cheese melts. Stir in milk; cook 1 minute or until thoroughly heated, stirring frequently. Remove from heat; stir in chives.

THE BEST CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a Dutch oven, melt butter over medium heat. Add onion, mustard, salt and pepper; cook until onion is tender, 6-8 minutes. Add garlic; cook until fragrant. Whisk in flour; continue whisking 3-5 minutes., Whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, until thickened slightly, 8-10 minutes. Gradually stir in 2 cups shredded cheddar cheese; stir in Monterey Jack cheese. Add potatoes and toss to coat. Simmer 10 minutes, stirring frequently., Transfer potato mixture to a greased 13x9-in. baking dish. Top with remaining cheddar cheese. Bake, uncovered, for 1 hour. Top with bread crumbs; return to oven until potatoes are tender, 10-15 minutes. Let stand 15 minutes before serving. If desired, sprinkle with chives.

CHEESY SCALLOPED POTATOES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish.
• Arrange sliced potatoes in the casserole dish; season with salt.
• Melt butter in a saucepan over medium heat. Stir in flour until a paste forms. Pour in milk gradually, stirring constantly, until a thick white sauce forms, about 5 minutes. Stir in cheese and remove from heat. Pour sauce over the potatoes.
• Bake in the preheated oven until potatoes are cooked through and tops are lightly browned, about 1 hour.