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Potato Gratin with Goat Cheese

Potato Gratin with Goat Cheese

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Bûcheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.


  • 3 large russet potatoes (about 1½ lb.), scrubbed, cut into ½”-thick wedges
  • 2 tablespoons fresh rosemary leaves
  • Kosher salt and freshly ground black pepper
  • 4 ounces Bûcheron or fresh goat cheese

Recipe Preparation

  • 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 wedge, 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.

Recipe by Anders Braathen,Photos by Anders Overgaard

Nutritional Content

Calories (kcal) 220 Fat (g) 11 Saturated Fat (g) 4 Cholesterol (mg) 10 Carbohydrates (g) 24 Dietary Fiber (g) 3 Total Sugars (g) 1 Protein (g) 6 Sodium (mg) 85Reviews Section

Aubergine, potato & goat's cheese gratin

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.

Moroccan Roasted Sweet Potato Salad

In a holiday season notorious for sweet potato casseroles topped with marshmallows and candied nuts, we play it unconventional. We love the warm spices and fresh herbs of this Moroccan Roasted Sweet Potato Salad. A fragrant dish with a nod towards North African seasonings, the sweet potatoes are roasted until they are lightly crisped, flavored with an aromatic, garlic, and lemon infused Charmoula vinaigrette, and topped with feta, cilantro and pomegranate. Charmoula is a traditional Moroccan, Tunisian, and Algerian marinade that is traditionally used in fish and vegetable dishes. Moroccan Roasted Sweet Potato Salad is a winner with guests and an unusual twist on the seasonal sweet potato.

Potato, Squash and Goat Cheese Gratin

This is an easy, rustic recipe that makes a great vegetarian meal or a pretty side dish. It’s so simple: Yellow squash layered in a jumble with sliced red potato and goat cheese. No cream needed at all.


2 medium yellow squash, about 1/2 pound

3 tablespoons extra virgin olive oil

1 tablespoon basil or thyme, thinly sliced

0 salt and freshly ground black pepper

1. Preheat oven to 400°F. Lightly grease a 1 1/2 to 2-quart casserole dish with a drizzle of olive oil.

2. Use a mandoline or chef's knife to slice the squash and potatoes into very, very thin slices, 1/8-inch or less. Toss the sliced vegetables with the 3 tablespoons olive oil in a large bowl.

3. Place 1/3 of the squash and potato slices in the bottom of the dish — no need to layer them squash-potato-squash just spread evenly — then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat with another 1/3 of the vegetables, seasoning again with salt and pepper and topping with the other 1/2 of the goat cheese. Finish by layering on the final 1/3 of the vegetables and seasoning with salt and pepper.

4. Pour the milk over the entire dish. Top with the parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil, if using.

Tips for the best potatoes au gratin

  • Toasting the bread crumbs will give extra crunch and texture to this recipe. It is worth the extra few minutes but keep an eye on them so they don&rsquot burn.
  • Set up a prep station with all the components. 1. Combine the cream and garlic in a small pitcher and set aside. 2. Combine the salt and pepper in a small dish and reserve. 3. Peel and slice the potatoes and set them in a third bowl. slice them 1/8-inch thick, using a mandolin or thin-bladed knife.
  • Use a mandoline slicerto make quick work out of slicing the potatoes. The mandoline will also guarantee that all the potatoes get sliced uniformly. It is definitely optional but a nice gadget to have.
  • Check the potatoes: After baking for 1 hour and 15 minutes, remove the dish from the oven and test how done the potatoes are by inserting a knife into the center of the casserole. If there is any resistance, place the foil back onto the dish and bake for another 10 minutes or until the potatoes are tender.
  • Goat cheese tips: The goat cheese is easier to crumble if it is slightly frozen. We slice the cheese and place it in the freezer for a bit. We use fresh goat cheese but aged goat cheese works well too if you remove the rind.
  • When you are ready to bake the dish, set it on a foil-lined baking sheet to catch any overflow drips. That will keep the bottom of your oven clean.

Potato, Spinach and Goat Cheese Gratin

Position a rack in the upper third of the oven and preheat to 425 degrees . Grease a 4-quart casserole dish. In a large skillet, melt 4 tablespoons butter over medium heat. Add the onions, 2 teaspoons salt and 1/2 teaspoon pepper and cook, stirring, for 6 minutes. Stir in the flour and cook, stirring, for 1 minute. Gradually whisk in the milk. Increase the heat and bring to a boil, whisking often. Whisk in 3/4 cup parmesan cheese and remove from the heat.

Using a food processor fitted with a shredding disk, shred the baking potatoes and sweet potatoes separately. Place the baking potatoes in a large bowl, add cold water to cover and stir to rinse. Drain well and rinse again. Spread the baking potatoes in the prepared casserole dish. Spoon on half of the onion sauce, then top with the goat cheese and spinach. Top with the sweet potatoes and remaining sauce.

Grease a large sheet of foil with the remaining 1 tablespoon butter and place butter side down on top of the casserole dish crimp around the edges to seal. Bake for 50 minutes. Remove the foil, sprinkle the remaining 1/2 cup parmesan on top and bake until golden, 15 to 20 minutes. Let cool for 15 minutes before serving.

Potato and Goat Cheese Gratin

Potato and Goat Cheese Gratin is easily one of the most decadent and amazing side dishes ever created! It’s full of 3 cheeses, spices, herbs and of course potatoes and cream! What more could you ask for?


  • 2 pounds Russet Potatoes, Peeled And Sliced
  • ½ teaspoons Ground Nutmeg
  • 2 cloves Garlic, Chopped
  • 1 sprig Fresh Thyme
  • 3 ounces, weight Goat Cheese
  • 1 cup Monterery Jack Cheese
  • ½ cups Parmesan Cheese
  • 1-½ cup Heavy Cream
  • Salt And Pepper


Preheat oven to 350 degrees. Place a layer of potatoes in an overlapping pattern and season with salt and pepper, a touch of nutmeg and a sprinkle of chopped garlic and fresh thyme. Sprinkle the top with a little salt and pepper and sprinkle some goat cheese, jack and Parmesan on top. Pour some of the cream on top of this layer. Repeat these steps 3 more times to have a total of 4 layers. Top with some grated Parmesan. Bake, uncovered, for 50 minutes.


  • 4 small poblano chiles (about 3 oz. each)
  • Cooking spray
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground nutmeg
  • Dash of cayenne pepper
  • 5 ounces goat cheese, crumbled (about 1 1/4 cups), divided
  • 1 medium butternut squash (about 20 oz.), peeled, seeded, and cut into very thin rounds
  • 2 medium russet potatoes (about 10 oz. each), peeled and cut into very thin rounds
  • 1/4 cup sliced almonds

Nutritional Information

  • Calories 152
  • Fat 5g
  • Satfat 3g
  • Unsatfat 2g
  • Protein 6g
  • Carbohydrate 22g
  • Fiber 3g
  • Sugars 3g
  • Added sugars 0g
  • Sodium 274mg
  • Calcium 9% DV
  • Potassium 10% DV

Easy Potatoes Au Gratin Recipe

Potatoes and cheese. Who wouldn't love a dish like this one? I make my recipe with raw potatoes so technically this is more of a gratin dauphinoise. Still, it does have a nice cheesy crust indicative of a gratin and a creamy base.

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Thinly sliced potatoes are a must especially since they are not pre-cooked. You can buy a cheap mandoline slicer for this. I think it's worth the small investment.

My sauce is made up of a roux to start with equal parts of butter and flour cooked first. Whole milk is added to the roux to make a sauce similar to my tuna noodle casserole dish.

However, this one goes a step further adding grated sharp cheddar cheese and a little salt and pepper to create a delicious creamy cheese sauce.

Two layers of potatoes and the cheese sauce are spread in a buttered casserole dish.

More cheese is added on top.

It comes out nice and crusty on the sides and crispy on top.

Potatoes Au Gratin FAQs

I like a starchy potato such as a russet potato. However, you might also like a waxy potato like a red potato because it holds its shape better.

Yes, we really love sharp cheddar cheese but you could try Gruyere or Swiss. You could even mix a few together or add a little extra Parmesan, blue, or feta in to add even more flavor.

Yes, many people use heavy cream in their recipe. However, I don't think it is necessary and the roux makes the sauce nice and creamy.

This yummy potato casserole dish is a crusty, cheesy, and creamy side dish that will surely get devoured by everyone who tries it. In fact, you might just want to make two because it tastes just as good a day later.


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