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Scalloped Potatoes

  • 6servings
  • 70minutes

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Source: www.foodnetwork.caReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, D
MineralsNatrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cups heavy cream (1 l)

  2. 2 cups smooth goat cheese (500 ml)

  3. 1/2 cup chive, finely chopped (125 ml)

  4. 2 pounds Yukon Gold potatoes, finely sliced (1 kg)

  5. 2 large onions, thinly sliced

  6. 2 garlic cloves, minced

  7. 2 tablespoons olive oil (30 ml)

  8. 2 tablespoons butter, cubed (30 ml)

  9. Salt and pepper

Instructions Jump to Ingredients ↑

  1. In a bowl, mix together the goat cheese with the cream. Season with salt and pepper. Add the chive. Keep aside.

  2. Preheat oven to 350 F (180 C). Slice the potatoes into thin slices (1/8 inch thick). Rinse in cold water. Drain and dry in a towel.

  3. In a large skillet, sauté the onions with garlic for about 10 minutes in olive oil. Season with salt and pepper.

  4. Drain and pat dry the potatoes. In an ovenproof dish, nicely arrange the pototato slices. Cover with some of the caramelized onions, then 1/4 of the goat cheese mixture. Repeat the layers and finish with the goat cheese mixture. Season each layer with salt and pepper. Pour the rest of the cream mixture over the potatoes with the butter.

  5. Cook in the oven for 1 hour until golden brown.

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