Scalloped Potatoes with Goat Cheese
Ingredients
The potatoes
-
1 ½
pounds
small Yukon gold potatoes
The sauce
-
3
tablespoons
extra virgin olive oil
-
3
cloves
minced garlic
-
1
teaspoon
kosher salt
-
½
teaspoon
ground black pepper
-
¼
cup
whole milk
The cheese
-
5
ounces
goat cheese
-
⅓
cup
freshly grated Parmesan cheese
The herbs
-
1
tablespoon
finely chopped fresh rosemary
Instructions
- Preheat the oven to 400°F and grease a casserole dish.
- Slice the potatoes thinly and place them in a bowl with olive oil, garlic, salt, and pepper. Toss to coat.
- Layer one-third of the potato slices in the casserole dish and crumble half of the goat cheese on top.
- Repeat the layering with another third of the potatoes and the remaining goat cheese, then add the final layer of potatoes.
- Pour the milk over the top and sprinkle with Parmesan cheese.
- Cover with foil and bake for 30 minutes, then uncover and bake for an additional 15 minutes until browned.
- Top with rosemary and serve hot.
Nutrition Facts (estimated)
Servings
6
Calories
244
Total fat
14g
Total carbohydrates
22g
Total protein
9g
Sodium
20mg
Cholesterol
17mg
You might also like