Gratin de Pommes de Terre et Chèvre (Potato and Goat's Cheese Gratin)
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Ingredients
- 900 g waxy potatoes, thinly sliced
- 150 g soft goat's cheese
- 200 ml double cream
- 100 ml milk
- 1 garlic cloves
- 1 tsp fresh thyme leaves
- 15 g unsalted butter
Nutrition (per serving)
- Calories
- 536 kcal
- Protein
- 13.3 g
- Carbohydrate
- 39.6 g
- of which sugars
- 5.2 g
- Fat
- 35.6 g
- of which saturates
- 22.6 g
- Fibre
- 3.9 g
- Salt
- 0.57 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 180C (160C fan, gas 4) and butter a gratin dish, rubbing it with the cut garlic clove.
- 2
Layer half the potato slices in the dish and season well.
- 3
Dot with half the goat's cheese and scatter with half the thyme leaves.
- 4
Repeat with the remaining potatoes, goat's cheese and thyme.
- 5
Mix the double cream and milk and pour evenly over the top.
- 6
Cover with foil and bake for 40 minutes, then uncover and bake for a further 20 minutes until the potatoes are tender and the top is golden.
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