John Myers
Potato Gratin with Goat Cheese
The perfect potato gratin with goat cheese recipe with a picture and simple step-by-step instructions.
- 500 g Waxy potatoes
- Salt
- 2 Shallots
- 125 g Kat ham finely diced
- 1 tsp Caraway seed
- 2 tbsp Olive oil
- 100 ml Semi-Dry white wine
- 100 ml Vegetable broth
- 150 g Goat cream cheese
- Pepper
- 1 tbsp Oil
- 75 g Sliced goat cheese
- Wash the potatoes and cook them in salted boiling water until they are soft.
- In the meantime, peel the shallots and cut into small cubes. Fry with ham and caraway seeds in hot oil for about 3 minutes. Deglaze with wine and stock and bring to the boil. Stir in goat cream cheese and season to taste.
- Drain the potatoes, quench, peel and cut into slices. Spread half of them in a casserole dish greased with 1 tablespoon of oil. Spread half of the ham and cheese mixture over the potatoes, then spread the remaining potato slices over them. Spread the cheese mixture over it.
- Cover the potato gratin with the goat cheese slices and bake in the preheated oven at 200 ° C for about 40 minutes. Serve while hot.
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