Potato Gratin with Goat CheeseAnders Overgaard
Bucheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.
Recipe information
Yield
8 servings
Ingredients
3 large russet potatoes (about 1 1/2 pound), scrubbed, cut into 1/2"-thick wedges
1/4 cup olive oil
2 tablespoons fresh rosemary leaves
Kosher salt, freshly ground pepper
4 ounces Bucheron or fresh goat cheese
Preparation
Step 1
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, to make sure they're ready.
Step 2
Remove potatoes from oven and heat broiler. Crumble cheese over potatoes and broil until cheese is golden brown and bubbling.
Recipe notes
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