This was a little time consuming to make, but it was worth it. Thin slices of tender potatoes, layered with creamy goat cheese and sweet leeks, all buried under a crisp breadcrumb topping. I mean, really, what’s not to like? 🙂
Potato-Goat Cheese Gratin
1 tablespoon olive oil
1 1/4 cups thinly sliced leeks
1 1/2 cups milk
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 large garlic clove, minced
2 1/4 pounds Yukon gold potatoes, cut into 1/8-inch thick sliced
4 ounces (about 1 cup) crumbled goat cheese
1/3 cup breadcrumbs (I used panko)
1 ounce (about 1/4 cup) freshly grated Parmesan cheese
In a medium skillet, heat the oil over medium-low. Stir in leeks and cook, stirring occasionally, about 18-20 minutes. Remove from heat and set aside.
Preheat oven to 400 degrees F.
In a medium bowl, whisk together 2 tablespoons of the milk and the flour. Pour in the remaining milk, and whisk in the salt, pepper, nutmeg and garlic until combined.
Arrange half of the potato slices in a 2 quart baking dish coated with cooking spray. Scatter the top with the cooked leeks and crumbled goat cheese. Pour half the milk mixture on top. Arrange the remaining potatoes over the top, and then add the rest of the milk mixture. Cover the pan with foil and place into the oven to bake for 45 minutes. Remove the foil and continue to bake until the potatoes are tender, about 25 minutes.
Combine the breadcrumbs and Parmesan in a small bowl. Scatter it onto the potatoes and continue to bake, uncovered, until the topping has browned, about 15 minutes. Remove from oven and allow it to sit for 10 minutes before serving.
4 main dish or 8 side dish servings