I learned about this dish when I took a cooking class several years ago. I liked it so much that it has become a staple in our family as one of the more popular sides. I lost the recipe from the class and have developed my own over the years. This is like scalloped potatoes kicked up a few notches.
INGREDIENTS:
- 3 1/2 Lbs. russet or Yukon gold potatoes (weight after peeling)
- 2 Cups Half & Half
- 1 1/2 Cups heavy cream
- 8 Oz. goat cheese
- 1 Tbsp. garlic put through a garlic press or finely minced
- 1/8 Tsp. freshly grated nutmeg
- 1/2 Tsp. ground white pepper
- 4 Tsp. kosher salt
- Butter to grease your pan
INSTRUCTIONS:
- Preheat the oven to 400 degrees F.
- Peel and thinly slice potatoes into medallions. (If you have a mandoline, that is the best way to get a uniform cut. You can purchase some that are inexpensive and will do the job.)
- Place the potatoes in a bowl of tap water to keep from discoloring.
- In a separate bowl, combine the Half & Half, heavy cream, garlic, salt, pepper and nutmeg and whisk well.
- Crumble the goat cheese into the liquid mixture and whisk well breaking up the cheese as much as possible. There should be small lumps of cheese in the mixture.
- Generously butter a 13 x 9 casserole dish. It doesn’t have to be exactly that size, but something close to that.
- Layer sliced potatoes in rows, overlapping them slightly. You should have four rows of potatoes.
- Stir the liquid mixture well and pour approximately 1/3 of it over the potatoes.
- Repeat for two more layers, the last one having the remainder of the liquid poured over it.
- Bake uncovered for 1 hour to 1 hour and 15 minutes. A fork or knife should be able to be inserted easily with no resistance.
- Remove from the oven, cover lightly with foil and let sit for 10 to 15 minutes.