THREE-CHEESE POTATO GRATIN
Provided by Giada De Laurentiis
Categories side-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 2-quart glass or ceramic baking dish.
- Heat the oil in a heavy large skillet over medium-high heat. Add the onions and cook until tender and golden, about 10 minutes. Add the garlic and stir 1 minute. Add the cream, broth, rosemary, salt and pepper. Remove the pan from the heat.
- Mix all the grated cheeses together in a medium bowl.
- Mix the yams and potatoes together in a medium bowl.
- Arrange one-third of the potato mixture in the bottom of the prepared baking dish. Sprinkle with one-third of the cheese mixture. Repeat the layers twice more ending with a layer of the cheese mixture. Pour the cream mixture over the layers and cover the pan with foil.
- Bake the gratin until the potatoes are almost tender, about 45 minutes. Remove the foil and continue to bake until the potatoes are tender and golden on top, 20 to 25 minutes longer. Remove from the oven and let the gratin rest, 10 minutes. Sprinkle with the chopped parsley, if using, and serve.
POTATO GRATIN WITH GOAT CHEESE AND GARLIC
Categories Milk/Cream Cheese Dairy Garlic Potato Side Christmas Easter Thanksgiving Mother's Day Casserole/Gratin Goat Cheese Root Vegetable Fall Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 8
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 GRATIN WITH GOAT CHEESE
Bucheron is an aged goat cheese-sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.
Provided by Anders Braathen
Categories Potato Side Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425°. Toss potatoes with oil and rosemary in a baking dish; season with salt and pepper. Roast, tossing halfway through, until potatoes are golden brown and tender, 25-30 minutes. Pierce with a paring knife, or eat one, to make sure they're ready.
- Remove potatoes from oven and heat broiler. Crumble cheese over potatoes and broil until cheese is golden brown and bubbling.
GOAT CHEESE MASHED POTATOES
Provided by Ina Garten
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
MAKE-AHEAD GOAT CHEESE MASHED POTATOES
Provided by Ina Garten
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Place the potatoes, garlic, and 1 tablespoon of 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 over 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.
SWEET POTATO AND GOAT CHEESE GRATIN WITH BLACK OLIVES
Provided by Elaine Louie
Categories side dish
Time 1h45m
Yield 4 servings as a side dish
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. If you are using an aluminum baking sheet, cover the bottom with parchment paper or Silpat, so that the potatoes won't discolor and turn brown while baking. If you are using a ceramic or stainless-steel baking sheet, you don't need to cover the bottom. Slice each sweet potato in half, lengthwise, and place face down on the tray. Bake until they are soft, about 35 to 45 minutes. Remove and allow to cool.
- Increase the heat in the oven to 400 degrees, place the pitted olives on a small baking sheet, and bake until they become hard and brittle, about 20 to 25 minutes.
- While the olives are baking, place a medium-size sauté pan with a heavy bottom over medium heat. Add the butter and brown it until it turns a hazelnut color and has a nutty fragrance, about 5 to 6 minutes. Add the chopped shallots and allow to cook for about 3 minutes until translucent. Be careful not to burn the butter.
- When the sweet potatoes are cool, scoop out the insides and place in a bowl. Pour the butter and shallot mixture over the sweet potatoes, and mix. Season with salt and pepper, to taste, going lightly on the salt since the olives, which are added at the end, are salty. Place the sweet potato mix in a baking dish so that the sweet potatoes are one-inch thick. Spread the creamy goat cheese, in shallow dollops, over the sweet potatoes so that the sweet potatoes are clearly visible, at the edges and elsewhere. Bake at 400 degrees until the cheese and potatoes start to brown in some spots, about 15 minutes. The gratin won't brown like a traditional potato gratin; the colors of the sweet potatoes and the goat cheese will still be very present, but the goat cheese will turn beige, and the potatoes will begin to brown a bit.
- Once the olives are cool, chop them finely, and mix with the olive oil and the chopped basil. Spoon the olive mixture over the sweet potatoes and serve.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 13 grams, Carbohydrate 50 grams, Fat 29 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 15 grams, Sodium 709 milligrams, Sugar 11 grams, TransFat 1 gram
AUBERGINE, POTATO & GOAT'S CHEESE GRATIN
This healthy aubergine gratin makes a moreish side dish with lamb but can be eaten veggie as well
Provided by Diana Henry
Categories Dinner, Main course, Side dish
Time 1h25m
Yield 6-8 as a side dish, 4-6 as a main course
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat 11 /2 tbsp of olive oil in a frying pan and cook the aubergines in batches, browning on both sides, then lower the heat and cook until they are soft. You will need to add more olive oil as you cook, but try not to add too much. (Roast the aubergines if you prefer - brush them with olive oil, place on baking sheets and cook for about 15 mins. I just like the texture better if they are fried for this.) Season them while they're cooking. As each batch is ready, remove from the pan and lay them on a double layer of kitchen paper.
- Heat another 1 tbsp of oil in the pan and add the onions. Cook over a medium heat until softening, about 10-12 mins, then add the garlic and cook for another few mins.
- Slice the potatoes very, very finely. It's best to do this on a mandolin if you have one - it takes more work (and a lot more time) to cut them with a knife.
- Brush the bottom of a gratin dish with olive oil, and arrange the vegetables in layers. Start with half the potatoes, then half the aubergine, onions and tomatoes. Sprinkle the thyme, lemon zest, goat's cheese, olives and seasoning, along with little drizzles of olive oil on the layers as you go. Add another layer of aubergine, onions and tomatoes, again adding the other ingredients as you go. Finish with the rest of the potatoes, arranging them neatly on top. Brush with olive oil and bake for 45 mins. The gratin should be soft, the potatoes tender and the top golden.
Nutrition Facts : Calories 238 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
POTATO GRATIN WITH GOAT CHEESE, TOMATOES, AND OLIVES
Provided by Heidi Shinn
Categories Olive Potato Tomato Side Bake Casserole/Gratin Goat Cheese Winter Gourmet Maryland Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Coat bottom and sides of an 11- by 8-inch (6-cup) gratin dish or other shallow baking dish with 1 tablespoon oil.
- In a heavy skillet cook onion in 2 tablespoons oil over moderately low heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Add herbes de Provence, sugar, tomatoes, bouillon cube, and salt and pepper to taste. Cook mixture, covered, stirring occasionally, 20 minutes and stir in olives.
- Cut potatoes crosswise into 3/4-inch-thick slices and arrange one third in baking dish. Spread half of tomato mixture over potatoes and top with half of goat cheese. Continue layering potatoes, tomato mixture, and goat cheese in same manner, ending with potatoes. Drizzle remaining tablespoon oil over gratin and bake, covered with foil, in middle of oven 40 minutes. Remove foil and bake gratin 20 to 30 minutes more, or until potatoes are very tender. Sprinkle gratin with parsley.
POTATO GRATIN WITH GOAT CHEESE AND GARLIC
This is from Cooking Lights "Lighten Up" section where they take a favorite recipe and "Lighten" it up a bit. This got great reviews at my house.
Provided by Miss Erin C.
Categories Potato
Time 1h30m
Yield 9 2/3 cup servings, 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400F degrees.
- Combine 2 Tbls half and half with flour in a large bowl, stirring with a whisk.
- Add the remaining half and half, cheese and next 5 ingredients, stirring with a whisk.
- Arrange half the potatoes in a single layer in an 11x7" baking dish coated with cooking spray.
- Pour half of the milk mixture over the potatoes, stirring the milk mixture right before adding.
- Repeat procedure with remaining potatoes and mlk mixture.
- Bake at 400F for 1 hour and 10 minutes, or until potatoes are tender and golden brown.
GOAT CHEESE MASHED POTATO GRATIN
Make and share this Goat Cheese Mashed Potato Gratin recipe from Food.com.
Provided by evelynathens
Categories Potato
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Boil potatoes in salted water until tender.
- Drain and peel when cool enough to handle.
- Boil garlic with potatoes until soft.
- Remove and peel.
- Mash potatoes with garlic, cream, butter and cheese.
- Stir in scallions.
- Spoon into buttered casserole dish.
- Run under the broiler until golden-brown on top.
POTATO-GOAT CHEESE GRATIN
Make and share this Potato-Goat Cheese Gratin recipe from Food.com.
Provided by Rachel Marie
Categories Potato
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F In nonstick skillet cook leeks in 1 tablespoon olive oil over medium-low heat, 20 minutes, or until tender and beginning to brown, stirring occasionally. Remove from heat.
- In bowl whisk 2 tablespoons of the milk into the flour. Whisk in remaining milk, salt, pepper, nutmeg, and garlic.
- Coat 2-quart casserole dish with nonstick cooking spray. Arrange half the potato slices in dish. Sprinkle with leeks and goat cheese. Pour half the milk mixture over potatoes, leeks, and cheese. Layer remaining potatoes; pour remaining milk mixture over all. Cover with foil.
- Bake 45 minutes. Remove foil and bake 25 minutes more or until potatoes are tender. In small bowl stir together the bread crumbs and Parmesan cheese. Sprinkle on potatoes. Bake, uncovered, 15 minutes more or until topping is browned. Let stand 10 minutes before serving. Top with parsley.
Nutrition Facts : Calories 220.7, Fat 5.5, SaturatedFat 3.6, Cholesterol 14.9, Sodium 311.5, Carbohydrate 34.8, Fiber 3, Sugar 5.2, Protein 8.9
GOAT CHEESE MASHED-POTATO GRATIN
Make and share this Goat Cheese Mashed-Potato Gratin recipe from Food.com.
Provided by Michelle Figueroa
Categories Potato
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the potatoes, peeled and cut into 1 1/2- to 2-inch pieces, and the garlic, with enough salted cold water to cover the potatoes by 1/2 inch. Bring to a simmer and cook, covered, for 15 to 25 minutes, or until they are tender but not falling apart.
- While the potatoes are cooking, in a small saucepan heat the cream with the 1 cup butter, the goat cheese, and salt and pepper, to taste over moderately low heat, stirring, until the butter and cheese are just melted and smooth. Keep the mixture warm.
- Drain the potatoes and garlic and force them through a food mill fitted with the medium disk or a ricer into a bowl. With an electric mixer beat in the butter mixture, the scallion, and salt and pepper to taste, beating just until the potatoes are fluffy and smooth (do not over-beat), and transfer the mixture to a 1-quart shallow flameproof baking dish. Dot with remaining 2 tablespoons butter.
- (The potatoes may be prepared up to this point 2 days in advance and kept covered and chilled. Reheat the potatoes in a preheated 400 degree oven for 20 minutes, or until they are heated through, before broiling them.)
- Broil the potatoes under a pre-heated broiler about 4 inches from the heat for 3 to 5 minutes, or until the top is golden.
Nutrition Facts : Calories 480.9, Fat 33.5, SaturatedFat 21, Cholesterol 95.8, Sodium 26.4, Carbohydrate 42.2, Fiber 5.2, Sugar 2, Protein 5.7
POTATO AND GOAT CHEESE GRATIN
Categories Cheese Herb Potato Side Bake Low Fat Vegetarian Casserole/Gratin Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Lightly oil 10-inch-diameter glass pie dish. Slightly overlap 1/3 of potato slices in bottom of dish. Sprinkle 1 teaspoon flour, 1 teaspoon minced chives and 1/3 of minced thyme over. Sprinkle with salt and pepper. Dot with 1/3 of goat cheese. Repeat layering 2 more times. Pour low-fat milk over potatoes. Cover dish with aluminum foil and bake 1 hour. Remove foil; bake until potatoes are tender and top is golden, about 25 minutes longer. Let stand 15 minutes; serve.
POTATO, CARAMELIZED ONION, AND GOAT CHEESE GRATIN
Categories Onion Potato Side Bake Vegetarian Casserole/Gratin Goat Cheese Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6 as main course or 8 as a side dish
Number Of Ingredients 7
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.
POTATO, CARAMELIZED ONION, AND GOAT CHEESE GRATIN
This is now my favorite potato gratin of all time. The caramelized onions mixed with the goat cheese gives this dish a very rich flavor. Instead of all of the prep work stated in the recipe, I just use a mandoline to slice the potatoes (with the peel on) and layer the dish with raw ingredients. I have started adding about double the goat cheese called for. These are even good cold the next day. From Gourmet, September 1995.
Provided by lazyme
Categories Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 512.8, Fat 19.9, SaturatedFat 9.3, Cholesterol 33, Sodium 158.9, Carbohydrate 71.2, Fiber 8, Sugar 12.8, Protein 14.8
More about "goat cheese potato gratin recipes"
GOAT CHEESE POTATO GRATIN - LAYLITA'S RECIPES
From laylita.com
4.8/5 (23)Servings 8Cuisine Alps, FrenchCategory Side Dish
- Arrange potato slices in a 8×15 baking pan or in small gratin dishes, arrange the slices in a way that small spaces are left (to allow the sauce to distribute evenly).
- Combine the milk, 1 cup of goat cheese, whole garlic cloves, egg, and salt in a blender and mix until all the ingredients are well combined.
- Add the heavy cream to the blended mix and stir lightly, don’t blend the cream or the sauce will become too thick, which keeps the sauce from seeping between the potatoes.
RECIPES, DINNERS AND EASY MEAL IDEAS - FOOD NETWORK
From foodnetwork.com
POTATO AND GOAT CHEESE GRATIN - TASTYKITCHEN.COM
From tastykitchen.com
GARLIC AND GOAT CHEESE POTATO GRATIN - THE COMFORT OF …
From thecomfortofcooking.com
POTATO GRATIN WITH GOAT CHEESE AND GARLIC RECIPE
From myrecipes.com
GOAT CHEESE POTATOES AU GRATIN - SAVOR THE BEST
From savorthebest.com
POTATO GRATIN WITH GOAT CHEESE RECIPE | EAT SMARTER USA
From eatsmarter.com
POTATO, SQUASH & GOAT CHEESE GRATIN - KITCHN
From thekitchn.com
POTATOES AU GRATIN | FOOD & WINE
From foodandwine.com
BEST CHEESY POTATOES AU GRATIN RECIPES - FOOD NETWORK
From foodnetwork.ca
SCALLOPED POTATOES WITH BOURSIN CHEESE - THERESCIPES.INFO
From therecipes.info
POTATO AND GOAT CHEESE GRATIN - WHAT'S GABY COOKING
From whatsgabycooking.com
POTATO GRATIN WITH GOAT CHEESE RECIPE - FOOD NEWS
From foodnewsnews.com
SWEET POTATO AND GOAT CHEESE GRATIN RECIPE - DAVID KINCH | FOOD …
From foodandwine.com
POTATO GRATIN WITH GOAT CHEESE AND GARLIC RECIPE - BON APPéTIT
From bonappetit.com
GOAT'S CHEESE AND POTATO LENTIL GRATIN - EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
GOAT CHEESE POTATOES AU GRATIN - THE WOODEN SKILLET
From thewoodenskillet.com
POTATO GRATIN WITH GOAT CHEESE RECIPE | BON APPéTIT
From bonappetit.com
POTATO GOAT CHEESE GRATIN - BETTER HOMES & GARDENS
From bhg.com
POTATO GRATIN WITH GOAT'S CHEESE - INTUITIVE GOURMET
From intuitivegourmet.com
WARM POTATO, POTATO GRATIN, GOAT CHEESE - PINTEREST.CA
From pinterest.ca
GOAT CHEESE POTATO GRATIN - COOKEATSHARE
From cookeatshare.com
POTATO GRATIN WITH GOAT CHEESE - CHEESEMAKERS
From cheesemakers.com
POTATO AND GOAT CHEESE GRATIN RECIPE - BON APPéTIT
From bonappetit.com
POTATO GRATIN WITH GOAT CHEESE - THERESCIPES.INFO
From therecipes.info
CREAMY GOAT CHEESE POTATOES AU GRATIN - CHEF PAUL SHUFELT
From robertspencerhosp.com
GOAT CHEESE AND POTATO GRATIN | WILLIAMS SONOMA
POTATO GRATIN WITH GOAT CHEESE | CHEF READER
From chefreader.com
GOAT CHEESE AND POTATO GRATIN | WILLIAMS SONOMA
From williams-sonoma.com
GOAT CHEESE AND GARLIC POTATO GRATIN - THE WINE LOVER'S KITCHEN
From thewineloverskitchen.com
GOAT CHEESE POTATO GRATIN WITH YUKON GOLD POTATOES - A COZY …
From acozykitchen.com
You'll also love