- Level: Easy
- Yield: 6 to 8 servings
- Nutritional Analysis Per Serving
Serving Size: 1 of 8 servings
Calories: 691
Total Fat: 60 g
Saturated Fat: 36 g
Carbohydrates: 28 g
Dietary Fiber: 3 g
Sugar: 6 g
Protein: 14 g
Cholesterol: 191 mg
Sodium: 759 mg - Total: 1 hr 40 min
- Prep: 30 min
- Cook: 1 hr 10 min
- 4 cups heavy cream
- 2 cups smooth goat cheese
- 1/2 cup chives, finely chopped
- 2 pounds Yukon Gold potatoes, very thinly sliced
- 2 large onions, thinly sliced
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons butter, cubed
- Salt and pepper
Instructions
Discover the indulgent joy of Chuck Hughes' creamy scalloped potatoessimple to make yet irresistibly delicious, perfect for impressing at any gathering!
- In a bowl, whisk the goat cheese into the cream until velvety smooth. Season with salt and pepper, then gently fold in the chives. Set aside this luxurious mixture.
- Preheat your oven to 350F. Using a mandoline or sharp knife, slice the potatoes to about 1/8-inch thick. Rinse and soak in cold water to prevent browningyour slices will stay pristine!
- In a large skillet, saut the onions and garlic in olive oil over medium heat for about 10 minutes until softened and lightly caramelized. Season with salt and pepper for that perfect savory depth.
- Drain and pat the potato slices dry. In an ovenproof baking dish, layer the potatoes evenly. Top with some caramelized onions and one-quarter of the goat cheese-cream mixture. Repeat layers, seasoning lightly with salt and pepper, ending with the remaining creamy topping.
- Drizzle any leftover cream mixture over the top and dot with cubed butter. Bake for about 1 hour until the top is gorgeously golden and the potatoes are fork-tender. Serve hot and watch it disappear!
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