Gratin De Pommes De Terre Au Fromage De Chevre Recipe

There’s nothing quite like the comforting embrace of gooey cheese, creamy layers, and tender potatoes all coming together in a baked symphony. Join me as I dive into crafting this heavenly Goat Cheese and Gruyère Potato Gratin, where every bite feels like a hug from your favorite snug blanket on a chilly day.

I adore creating meals that showcase the smooth texture and strong taste of goat cheese. Gratin De Pommes De Terre Au Fromage De Chevre does just that.

This gratin is a potent mix of potatoes, fresh goat cheese, and heavy cream that, nutritionally, offers a comforting balance of carbohydrates, coming from the potatoes; protein from the cheese; a touch of garlic and nutty gruyère for depth; and a sprinkle of thyme that really brings out the flavor and finishes off a dish that’s as good as anything the French could serve. That’s my recipe’s secret: it tastes luxurious but also healthy, being packed with the gratin’s main components, so it really satisfies.

Indeed, the word gratin in French describes a dish that has been browned on top from cooking in the oven or under the broiler, and this dish does just that.

Gratin De Pommes De Terre Au Fromage De Chevre Recipe Ingredients

• Potatoes: Rich in carbohydrates, provide energy, and are a good source of vitamin C and potassium.
• Fresh Goat Cheese: Contains healthy fats and proteins, with a tangy flavor profile.
• Heavy Cream: Adds richness and a creamy texture, high in calories and fat.
• Garlic: Offers bold flavor, has antioxidant properties, and supports the immune system.
• Gruyère Cheese: Adds depth with a nutty taste, supplies protein, and calcium.
• Thyme Leaves: Aromatic herb used for garnish; contains vitamins A and C.

Gratin De Pommes De Terre Au Fromage De Chevre Recipe Ingredient Quantities

• 1 kg potatoes, peeled and thinly sliced
• 200 g fresh goat cheese
• 300 ml heavy cream
• 2 cloves garlic, minced
• 100 g grated gruyère cheese
• Salt and freshly ground black pepper, to taste
• 1 tablespoon butter, for greasing
• Fresh thyme leaves, for garnish (optional)

How to Make this Gratin De Pommes De Terre Au Fromage De Chevre Recipe

1. Set your oven to 180 degrees Celsius (350 degrees Fahrenheit) to heat up. Then, use the butter to ensure that a large baking dish is greased very well.

2. Place a layer of potato slices on the bottom of the prepared dish, slightly overlapping the slices.

3. Break up about a third of the goat cheese and crumble it over the potatoes. Then, sprinkle on some salt and a few grinds of pepper.

4. Continue to layer with the leftover potatoes and goat cheese, adding salt and pepper to each layer until you have almost depleted your stores of potatoes and goat cheese, holding back just enough for what will go on top.

5. In a mixing bowl, blend the thick cream and minced garlic. Pour the evenly mixed concoction over the layered potatoes and cheese.

6. Evenly sprinkle the grated gruyère cheese over the top of the layered potatoes.

7. Cover the dish with aluminum foil and bake in the preheated oven for about 50 minutes.

8. *Take off the foil and continue to bake for 20-30 more minutes.
*Check for doneness: the potatoes should be tender when punctured with a fork.
*Check for firmness: the top should be golden brown and not mushy (you can do this: lightly poke the top!).
*If all checks are done, remove from the oven and serve!

9. When it is removed from the oven, allow it to rest for approximately 10 minutes so that it may set.

10. If desired, garnish with fresh thyme leaves, slice, and serve warm.

Gratin De Pommes De Terre Au Fromage De Chevre Recipe Equipment Needed

1. Oven
2. Large baking dish
3. Knife
4. Cutting board
5. Mixing bowl
6. Spoon or spatula
7. Aluminum foil
8. Measuring cups
9. Measuring spoons
10. Cheese grater
11. Fork

FAQ

• Can I use a different type of cheese instead of goat cheese?Indeed, you can swap out goat cheese for feta or cream cheese, but this substitution will affect the taste in a dish.
• What type of potatoes work best for this recipe?The best potatoes for this dish are starchy ones, like the Russet or the Yukon Gold. They absorb the cream well and turn deliciously tender when baked.
• How do I ensure the potatoes cook evenly?Ensure to cut the spuds uniformly thin, using a mandoline for best results, and consistency is key.
• Can I prepare this dish in advance?Indeed, the gratin can be put together in advance and stored in the refrigerator for as long as a day before it is baked. Let it reach room temperature after pulling it from the fridge and before sliding it into the oven.
• Is it possible to make this recipe dairy-free?Vegan cheese alternatives and coconut cream can be used to create a version of this dish that is free from dairy, though it may taste not quite the same as the original.
• How do I know when the gratin is fully cooked?The gratin is finished when the potatoes are soft enough to be pierced with a knife and the top is golden brown, generally after 45-55 minutes in the oven.
• What can I serve with Gratin De Pommes De Terre?This meal goes well with fresh green salads, roasted meats, or steamed vegetables, making it a complete dish.

Gratin De Pommes De Terre Au Fromage De Chevre Recipe Substitutions and Variations

200 g fresh goat cheese. For a creamier, milder flavor, substitute with 200 g cream cheese or ricotta cheese.
Use 300 ml of half-and-half or whole milk to achieve a lighter consistency.
100 g grated gruyère cheese: Substitute with 100 g Swiss cheese or Emmental, maintaining the same melting profile.
Thyme leaves, fresh: Garnish with rosemary or parsley, as an alternative to thyme.

Pro Tips

1. Add a Flavor Boost: Before layering, infuse the cream with a sprig of thyme and a bay leaf by gently heating it for 5 minutes and then straining. This adds an aromatic depth to the dish.