Potatoes au Gratin
Author: Maryann Ridini Spencer
Recipe type: Potatoes
Serves: 6
- 4-5 potatoes, peeled and thinly sliced
- 2 T. butter
- 2 T. flour
- 1 c. grated Parmesan cheese
- 2.5 ounces of goat cheese
- 1 c. coconut milk (or buttermilk)
- 1 small onion, diced
- 4 cloves fresh garlic, diced or minced
- ¼ c. fresh rosemary
- extra virgin olive oil
- salt & pepper to taste
- Preheat oven to 350 degrees F
- In a 2-gallon container pot, par boil sliced potatoes in water for 5 minutes (adding in a bit of olive oil to reduce “sticking”).
- Drain potatoes and set aside in cold water.
- In a skillet on the stovetop, pour olive oil in the pan.
- Add in onions and garlic. Sauté until lightly brown.
- In a pot on the stovetop, pour in coconut milk, butter, goat cheese and garlic & onion mixture. Mix.
- Stir in flour and let sauce thicken.
- Add in salt and pepper.
- In a Pyrex dish or corning ware, rub a bit of olive oil or butter around the bottom and sides of baking dish.
- Put down a layer of potato slices.
- Pour a bit of coconut milk mixture on top.
- Sprinkle grated Parmesan cheese and pieces of rosemary.
- Add goat cheese dollops around the layer.
- Repeat layers until there are no more potatoes.
- Pour any left over coconut milk mixture and cheese on top.
- Bake at 350 degrees for 20-30 minutes or until done.
Recipe by at https://maryannridinispencer.com/potatoes-au-gratin-with-an-asian-broccoli-side/
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