Recipe courtesy of Emeril Lagasse
Total:
1 hr 35 min
Prep:
10 min
Inactive:
5 min
Cook:
1 hr 20 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

  • 1 tablespoon unsalted butter
  • 1 1/2 pounds russet potatoes, peeled and cut into 1/8-inch slices
  • 1 teaspoon minced garlic
  • 5 ounces goat cheese, crumbled
  • Salt and freshly ground black pepper
  • 2 cups heavy cream

Directions

Preheat the oven to 350 degrees F.

Grease the bottom and sides of a 1 1/2-quart gratin dish with the butter.

Make a layer of overlapping potato slices on the bottom of the dish and sprinkle with half of the garlic and 1/3 of the goat cheese. Season with salt and pepper. Repeat with another layer of potatoes, the remaining garlic, another 1/3 of the cheese, and season with salt and pepper. Finish with a final layer of potatoes and the remaining cheese and season with salt and pepper. Pour the heavy cream over the top of the potatoes and, using your hands, press to condense the layers slightly. Make sure the potatoes are all covered with cream.

Bake for 1 hour and 20 minutes, or until the gratin is bubbly and golden brown on top and the potatoes are cooked through. Let cool for 5 minutes before serving.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Spinach Gratin

Recipe courtesy of Chuck Hughes

Scalloped Potatoes au Gratin

Recipe courtesy of Kelsey Nixon

Potatoes au Gratin

Recipe courtesy of Emeril Lagasse

Mashed Potatoes Au Gratin

Recipe courtesy of Michael Chiarello

Funeral Potatoes (Utah Potato Casserole)

Recipe courtesy of Young Sun Huh

Whole Roasted Ribeye Roast with a Three Potato and Goat Cheese Gratin

Recipe courtesy of Emeril Lagasse

Mustard Green Gratin

Recipe courtesy of Alton Brown

Creamed Onion Gratin

Recipe courtesy of Nealey Dozier

Endive Gratin with Ham and Gruyere Cheese

Recipe courtesy of Amy Finley

So Much Pretty Food Here