It was finally time to put the roasting pan to use…no Thanksgiving turkey making in my immediate future. I had never made a roast, but the husband likes roasts…so I aim to please. I used this recipe for the ribeye roast and the gratin potatoes. I am only posting the gratin recipe here because I made quite a few changes including making the recipe a lot smaller. Let’s be honest – it had cheese & potatoes so it’s the star of the show. If you like goat cheese – you must make this gratin. It is so good, very rich, and makes yummy leftovers.
Goat Cheese Gratin Potatoes – inspired by Emeril
Servings – 4
-1 heaping tablespoon minced garlic
-1 pint heavy whipping cream
-freshly ground black pepper
-4 oz goat cheese, crumbled
– 2 large baking/russet potatoes (a little over 1 pound); peeled and sliced thin, about 1/8″ thick
2. Preheat oven to 400 degrees. Butter porcelain baking dish (if you want, I did not).
1. In a sauce pan bring the garlic and cream to a simmer. Season with salt and pepper. Simmer for about 15 minutes. Whisk in the cheese.
2. Season the sliced potatoes with salt and pepper. Layer potatoes in the baking dish – there should be about 6-7 layers.
3. Pour cheese/cream mixture over potatoes.
4. Cover the dish with foil and bake for 45 minutes. You can also cover with glass/plastic wrap and microwave for 10-15 minutes. Either way, potatoes should be tender when poked with a fork.
5. Remove the foil or glass/plastic wrap and place under broiler for 5-10 minutes until the top is golden brown. Let cool for 5-10 minutes before serving.