the_cooking_mom (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
the_cooking_mom) wrote2017-12-11 08:42 am
the_cooking_mom) wrote2017-12-11 08:42 am
Entry tags:
Potato Gratin with Goat Cheese
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
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.
Remove potatoes from oven and heat broiler. Crumble cheese over potatoes and broil until cheese is golden brown and bubbling.
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
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.
Remove potatoes from oven and heat broiler. Crumble cheese over potatoes and broil until cheese is golden brown and bubbling.