Brace yourself for the most incredible side dish ever- these Goat Cheese Potatoes au Gratin are creamy, garlic-y, and so so comforting! Load your plate up with a really large scoop (trust us on this one) and don’t be surprised if you’re suddenly in need of seconds. Goat cheese adds an superb creaminess to this potatoes au gratin, and we know this dish will be a hit!
- Potatoes au gratin vs. scalloped potatoes
- Ingredients you’ll need
- How to make goat cheese potatoes au gratin
- Tips for the best potatoes au gratin
- Do you have to peel the potatoes?
- Make this recipe ahead of time and reheat later.
- SOME SIDE DISH RECIPES WE ARE SURE YOU WILL LOVE
- CONNECT WITH SAVOR THE BEST!
Classic potatoes au gratin are one of our favorite foods, and we take this dish to the next level. Packed with cheese and butter, fresh herbs and cream, layered potato slices have never tasted better.
Goat Cheese Potatoes au Gratin are:
- Full of flavor
- An amazing texture
- Family-friendly and a major crowd-pleaser!
- Simple to make yet elegant enough for a special occasion
- A dream dish for any holiday table
Potatoes au gratin vs. scalloped potatoes
First, when it comes to potatoes dishes, what’s the difference between scalloped and au gratin? The biggest difference is the use of cheese. While scalloped potatoes are made with heavy cream, they typically do not contain cheese. Potatoes au gratin, however, are often made with different kinds of cheeses, heavy cream, and the potatoes are sliced extra thin.
These goat cheese potatoes au gratin contains two types of cheese for extra deliciousness. So cheesy, rich, and creamy (aka impossible not to love), I’ll take these goat cheese potatoes au gratin any day of the week!
You might also want to try our classic potatoes au gratin or a show-stopping potatoes Anna.
Ingredients you’ll need
The ingredient list for these goat cheese potatoes au gratin is pretty basic. Simplicity at its best! Cream, butter, and potatoes are already a top notch combination, but goat cheese adds a rich, tart and slightly sweet flavor that’s almost velvety.
Here are the ingredients you will need:
- Panko bread crumbs
- Heavy cream
- Grated garlic cloves
- Table salt
- Freshly ground white or black pepper
- Russet potatoes
- Butter, cut into small bits
- Fresh thyme leaves
- Crumbled goat cheese
- Grated Parmesan cheese
How to make goat cheese potatoes au gratin
Layers of sliced potatoes, a thick and cheesy cream sauce, and a toasty top layer of bread crumbs and parmesan make this dish divine.
Here’s how to make it! (Scroll to the bottom of the page for the complete recipe which includes all of the details and ingredient amounts).
- Toast the breadcrumbs: Spread the breadcrumbs on a rimmed baking sheet and toast them at 400°F until they’re a light golden brown. When cool, transfer them to a small dish and reserve.
- Prep your ingredients. Slice the potatoes and gather the rest of the ingredients.
- Layer, layer, layer: Arrange about a third of the sliced potatoes on the bottom of a casserole dish. Sprinkle the potatoes with 1/3 of the salt/pepper mix. Dot the potatoes with 1/3 of the butter bits. Sprinkle with a teaspoon of thyme leaves. Add 1/3 of the goat cheese crumbles over the layer and then pour 1/2 cup of the cream mixture on top. Repeat until you have three layers.
- Bake the potatoes au gratin: Cover the dish with foil and bake for 1 hour 15 minutes or until the potatoes are tender. Remove the dish from the oven and discard the foil. Distribute the crumb topping evenly on top of the potatoes. Bake for another 5-10 minutes until the edges are bubbly and the top turns a deep golden brown.
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’t 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 slicer to 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.
Do you have to peel the potatoes?
You don’t have to peel the potatoes if you don’t want to. If you choose to leave the skins on then make sure you scrub them well. We like this handy little vegetable scrubber that fits in the palm of your hand. If you want them peeled but don’t like peeling them, you could always try an electric peeler or use our favorite apple peeler.
Make this recipe ahead of time and reheat later.
You can make this potatoes au gratin up to 2 days ahead of time then let it cool completely and refrigerate. When it is time to re-heat the dish, cover it with aluminum foil and bake it until it is heated completely, about 30 to 40 minutes. Remove the foil during the last 10 minutes of the baking time.
If you want to prep the dish ahead of time without baking it right away, you can put it together 1 day in advance and bake it the following day. Let the dish sit at room temperature for about 30 minutes before you pop it into the hot oven. A cold dish that comes straight out of the fridge and directly into the hot oven could crack the dish.
These Goat Cheese Potatoes au Gratin are insanely good, and we cannot wait for you to dig in to this ultimate comfort food! Enjoy!
SOME SIDE DISH RECIPES WE ARE SURE YOU WILL LOVE:
- Roasted Sweet Potatoes: Oven roasted sweet potatoes become even more sweet as they roast. The natural sweetness is enhanced and the roasted cubes have caramelized edges and a creamy inside. A sprinkling of fresh thyme and a twist of lemon brightens them up.
- Steamed Green Beans: This is how to serve up the best and most tender green beans!
- Roasted Asparagus with Curry Sauce: Roasted Asparagus with Curry Sauce is a quick, five-minute roast in a hot oven. The make-ahead creamy curry sauce includes low-fat mayo, no-fat Greek Yogurt, and is topped off with curry dusted cashews.
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Goat Cheese Potatoes au Gratin
Ingredients
To toast the Bread Crumbs
- 1 cup Panko bread crumbs
For the Cream Mixture:
- 1-1/2 cups heavy cream
- 2 garlic cloves grated
- 1 teaspoon table salt
- 1/4 teaspoon freshly ground white or black pepper
For the Potatoes;
- 2-1/2 pounds Russet potatoes
- 6 tablespoons butter cut into small bits
- 1 tablespoon fresh thyme leaves
- 10 oz. goat cheese crumbled
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°F
- Spread the breadcrumbs out evenly on a rimmed baking sheet and place on the middle rack of the oven. Toast the bread crumbs to a light golden brown. Remove from the oven to the workspace, when cool transfer to a small dish and reserve.
- Reduce the oven temperature to 350°F Coat a 2-quart oven-proof casserole dish with non-stick oil spray.
Cream Mixture:
- Combine the cream and garlic, in a pitcher or canning jar and set aside.
- Add the salt and pepper to a small dish and set aside.
- Peel the potatoes, and slice them 1/8-inch thick, using a mandolin or thin-bladed knife.
- Arrange 1/3 of the potato slices on the bottom of the casserole dish. Sprinkle the potatoes with 1/3 of the salt/pepper mix. Dot the potatoes with 1/3 of the butter bits. Sprinkle with a teaspoon of thyme leaves. Distribute 1/3 of the goat cheese crumbles over the layer. Pour 1/2 cup of the cream mixture over the layer. Continue layering the potatoes, salt/pepper butter, thyme, cheese and the last of the cream mixture. You will have a total of 3 layers.
Bake the Potatoes:
- Rip off a sheet of foil large enough to cover the dish and coat one side with oil spray and cover the dish, oil side down. Set the dish on a foil-lined baking sheet. Transfer to the oven and bake for 1 hour 15 minutes. Remove the foil cover and insert a knife into the center of the casserole, if there is any resistance, re-cover with the foil and continue baking for an additional 10 minutes or until the potatoes are tender.
- Transfer the dish to a workplace, remove and discard the foil. Combine the bread crumbs and Parmesan cheese and distribute them evenly over the top of the potatoes. Return to the oven and bake an additional 5-10 minutes until the edges are bubbly and the crumbs are a deep golden brown.
Notes
- We used a log of fresh goat cheese for this dish but the aged goat cheese works if you remove the rind.
- Slice the goat cheese and place it in the freezer and it will be easier to crumble.
- When ready to bake the dish of potatoes, set it on a foil-lined baking sheet to catch any over flow drips.
Chef Mimi
Tuesday 3rd of November 2020
This is really lovely. I like that you opted for goat cheese instead of the standard Parmesan. I use a lot of Gruyere and Reblochon for potato dishes as well. Cheese and potatoes just go so well together!
Pat Nyswonger
Tuesday 3rd of November 2020
Thank you, Mimi....I am not familiar with Reblochon cheese, I will look for it.