goat &blue gratin - FineCooking.com

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goat &blue gratin

By spot3220, member

Posted: May 4th, 2012

A basic potato gratin can be customized by adding other root vegetables, meats, cheeses, and herbs. Created Using: Potato Gratin
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1-1/4 lb. Yukon Gold potatoes, peeled and sliced into 1/8-inch thick rounds
1-1/4 lb. butternut squash (neck only), peeled and sliced 1/8 inch thick
1-1/4 cups heavy or light cream
1-1/4 cups lower-salt chicken broth
Kosher salt
Freshly ground black pepper
2 Tbs. butter, oil, or bacon or pancetta fat
3 medium leeks, white and light-green parts only, thinly sliced
4 oz. bacon, cooked and crumbled
3 oz. crumbled mild blue cheese
3 oz. crumbled fresh or aged goat cheese
1/4 tsp. freshly grated nutmeg
pinch cayenne
1/2 cup fresh breadcrumbs
2 Tbs. melted unsalted butter
1/4 to 1/2 cup coarsely chopped almonds
1/4 cup finely grated Parmigiano-Reggiano

Position a rack in the center of the oven and heat the oven to 400 degrees F. Butter or oil a 3-quart gratin dish; set aside.

Put the potatoes, butternut squash, cream and broth, 1/2 tsp. salt, and a few grinds of pepper in a 12-inch skillet. Simmer, partially covered, over medium to medium-low heat, stirring occasionally and gently with a rubber spatula until the potatoes are barely tender when pierced with a fork or skewer, 8 to 12 minutes.

In a medium skillet, heat butter or oil over medium-high heat and saute leeks until tender, fragrant, and lightly browned. Season to taste with salt and pepper.

Using a slotted spoon, transfer half the potato mixture to the prepared gratin dish, spreading it evenly. Layer on the leeks, bacon, blue cheese, goat cheese, freshly grated nutmeg, and cayenne. Top with the remaining potato mixture spreading it evenly, and pour over any liquid remaining in the pan.

In a small bowl, combine the breadcrumbs, almonds and Parmigiano-Reggiano, and melted butter.

Evenly scatter the topping mixture over the potatoes. Bake the gratin until it's bubbly, the top is brown, and the potatoes are completely tender when poked with a fork or a skewer, 25 to 30 minutes. Let the gratin sit for at least 10 and up to 30 minutes before serving so the liquid is fully absorbed and the layers are cohesive.

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