The best potato gratin I’ve ever made, and so easy! Deliciously rich and creamy, with fragrant garlic and paper thin potatoes that melt in your mouth. It makes the perfect elegant side to steaks, roasts and baked chicken or pork.
Otherwise known as, the most scrumptious side dish on planet Earth. It’s a plain and simple fact. And even if your main dish is plain and simple (see: store-bought rotisserie chicken), it can make you look like you put in a helluva lot of effort. Which you did, sort of, because thinly slicing potatoes is somewhat laborious, y’all.
Potato gratin is a dish I usually reserve for special occasions and holidays, as it beautifully flanks a roasted turkey or beef tenderloin. It really is so simple to make, though, and fun to get others involved. And by involved I mean, make them slice the potatoes on that razor sharp kitchen gadget thingy.
Sorry, sous chef!
A potato gratin truly is the greatest side dish you can make to impress, without putting in much effort at all. Or, even if you don’t need to impress, just make this anyway. Because you deserve something wonderful to eat. And potatoes and cream and cheese are always a good idea. You probably have them lying around anyway!
Even though the recipe is heartbreakingly simple, I’ll give you the speedy version: Thinly slice two pounds of potatoes and chuck them in a big bowl. Whisk a mixture of milk, half-and-half, goat cheese, garlic, flour and a few seasonings. Layer your potatoes in the bottom of a greased baking dish, then pour over the milk mixture. Layer, pour, layer, pour. You get the idea! You’re basically building a tower of tasty, creamy potato goodness, and it will become so tender in the middle and crispy on top. The amazing garlic aroma is just the cherry on top.
Say hello to potato perfection! Cook it, eat it, love it.
Garlic Potato Gratin with Goat Cheese
- 1 cup half-and-half
- 1 cup milk, any kind
- 1/2 cup (4 oz.) goat cheese
- 1 garlic clove, minced
- 1 Tablespoon all-purpose flour
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 5 cups thinly sliced peeled Yukon gold potato, (about 2 1/2 pounds)
- Preheat oven to 400 degrees F.
- In a large bowl, whisk half-and-half, milk, goat cheese, garlic, flour, salt, pepper and nutmeg. Arrange potato slices in a single layer in a medium greased baking dish. Pour 1/4 of the milk mixture over top, then layer potato slices and add another 1/4 of the milk mixture. Repeat with remaining potato slices and milk mixture until you reach the top of the dish.
- Bake for 1 hour and 10 minutes, or until potato gratin is tender and bubbly.
Ooooh this looks like the perfect comfort food and so simple to make. Thank you for posting, that’s dinner sorted tonight! Sammie :)
This looks deliciously comforting. I would probably end up making this my main dish – i want more than 1! :)
The garlic and goats cheese pairing in this is lovely!! So yummy :)
Oh this looks so delicious! I think this alone would be a wonderful meal! Yum!
Love the idea of using goat cheese in a potato gratin. Yum!
Potato gratin is just to darn good to only enjoy a few times a year. And that goat cheese??? Be still my heart!
I don’t have potatoes very often, normally sweet potatoes. I reserve potatoes for holidays when we get things like this!! YUM, looks awesome
These potatoes are a dream come true!
This looks so creamy and cheesy and wonderful! I am dying!!!
Potatoes, garlic and goat cheese is a combination I have to ability to resist :) I’ll be making this soon!
Mmmm gratins! And not usually spoken of on English-speaking blogs I find, so this was a pleasant surprise!
My mother makes lovely fish gratin, but she uses the same recipe for ham gratin, with pasta the white sauce and cheesy topping. I love your take on the dish too, gratinated potatoes are heaven! Thank you so much for the recipe :)
I was actually out eating in a pub in Edinburgh yesterday, and had a baked potato with a cream cheese, pepper and onion filling – SO good!
The goats cheese in this sounds lovely too :) I hope you had a lovely weekend and a good start to the new week :) xx
Mmm I can’t think of much better than potato gratin and I’m pretty sure the addition of goat cheese is just genius!!
this is awesome! i love the idea of goat cheese w/ potatoes :) mmm!
Oh yeah! Garlic and goat cheese are two of my favoritest ingredients! Yum! Pinned :)
What a wonderful potato dish this is. I love goat cheese and my husband has never found anything that had too much garlic.
I 100% love every single thing about this gratin-pinning!
4-4-21 I didn’t have half and half so used 2 cups of whole milk with 1 T. butter and 6 oz. goat cheese. Being in a family of onion lovers, I topped each layer of sliced potatoes with only slices, about 1/2 of a large white onion. Absolutely delicious. Worth keeping goat cheese on hand.
Did you use soft goat cheese or shredded hard goat cheese (like a goat cheddar or something)?
I used soft goat cheese.
HI. You have goat cheese as a cup (4 ounces)…but one cup is 8 ounces. So my question is…is it a cup or half of a cup of goat cheese? Thanks so much!
Sorry, you’re correct! The measurement would be 1/2 cup (4 ounces) of goat cheese. The recipe has been updated. Thanks for catching!
When do you uncover during baking? I have it covered and in the oven now. I always cover my Au Gratin potatoes. But was curious if and when you uncover it? Thank you and can’t wait until it’s done! I added crumbled cooked sausage and sauted portobello mushrooms to each layer.
Hi Sonya, the dish is bake entirely uncovered.
How big is a medium baking dish?
Made this tonight and it was as delicious as it looks. Made it as a side with a Mediterranean Stuffed pork tenderloin and paired the meal with a bottle of Chateauneuf-du-Pape. Perfect combination.