Ingredients Jump to Instructions ↓

  1. 2 pounds russet potatoes , peeled and cut into 1/8-inch-thick slices

  2. 1 cup heavy cream

  3. 1 cup whole milk

  4. 2 teaspoons kosher salt

  5. 1/2 teaspoon freshly ground black pepper

  6. 1/8 teaspoon freshly grated nutmeg

  7. 4 ounces chevre (fresh goat cheese), crumbled

  8. 1 tablespoon unsalted butter, cut into 6 pieces, plus more for coating the dish

Instructions Jump to Ingredients ↑

  1. Heat the oven to 350°F and arrange a rack in the upper third. Coat an 8-by-8-inch baking dish with butter; set aside. Place the potatoes, cream, milk, salt, pepper, and nutmeg in a large saucepan over medium heat and bring to a gentle boil. While the mixture heats up, gently fold the potatoes from time to time. (It should take about 15 minutes for the potato mixture to reach a gentle boil.) Remove the saucepan from heat. Using a slotted spoon, transfer half of the potatoes to the prepared baking dish and arrange them in an even layer. Sprinkle with half of the chèvre. Repeat with the remaining potatoes and chèvre. Slowly pour all of the warm cream mixture over the potatoes. Scatter the butter pieces on top. Bake until the potatoes are tender when pierced with the tip of a knife and the top is golden brown and bubbly, about 45 to 50 minutes. Remove from the oven and let sit for at least 10 minutes before serving.


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