Goat-Cheese Scalloped Potatoes with Chive Blossoms
Info
Rating
Calories
313.0
Protein
10.0
Sodium
579.0
Fat
16.0
Description
Active time: 40 min Start to finish: 2 hr
Ingredients
3 lb yellow-fleshed boiling potatoes
2 shallots, chopped
2 tablespoons unsalted butter
1 cup whole milk
1 cup heavy cream
8 oz soft mild goat cheese
1 1/2 to 2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
Garnish: fresh chives (preferably flowering) snipped with scissors
Directions
Preheat oven to 350°F.
Peel potatoes and cut into 1/8-inch-thick slices with a manual slicer or sharp thin knife. Keep slices in a large bowl of cold water while making sauce.
Cook shallots in butter in a small skillet over moderately low heat, stirring, until softened. Transfer to a blender and purée with milk, cream, cheese, kosher salt to taste, and pepper.
Drain potatoes in a large colander and pat dry. Arrange in a buttered 3-quart shallow baking dish in 3 layers, pouring some of sauce over each layer (use all of sauce) and putting best potato slices on top layer. Bake, covered with foil, in lower third of oven. Remove foil after 45 minutes and continue to bake until potatoes are tender, 30 to 45 minutes more. If desired, briefly broil potatoes under preheated broiler until top is golden.
