Potato-Chevre Gratin
serves 6-8
Ingredients
2 lbs Yukon gold potatoes, cut into 1/4-inch slices
2 cups heavy cream
1 tbl chopped rosemary
1 garlic clove, grated
1 tsp salt
1/2 tsp ground black pepper
1 cup crumbled goat cheese
Preparation
Preheat oven to 375 degrees.
Toss the potatoes, cream, rosemary, garlic and salt and pepper together in a large bowl. Empty into a casserole dish (potatoes should be 2-3 inches high in the dish). Top with crumbled goat cheese. Bake for about 40 minutes or until potatoes are fork-tender. Remove and let cool for 20 minutes before serving (don't skip this step or your gratin will be too runny!!).
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