This is a recipe from a good old old stand-by, The Better Home and Garden Cookbook. The goat's cheese was my own addition. I had them once at a restaurant and wanted to try it at home. If you really love goat's cheese add more than 3tbsp. I ended up putting more cheese on top when I ate them for leftovers.
Preheat your oven to 350F
1 cup chopped onion
2 cloves garlic, minced
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 1/2 cups milk (I had some leftover whipping cream so used half cream, half milk)
8 cups thinly sliced red, white, long white, or yellow potatoes (about 2 1/2 pounds)
1. For sauce, in a medium saucepan cook onion and garlic in hot butter until tender. Stir in flour, salt, and pepper, Add milk all at once. cook and stir over medium heat until thickened and bubbly. Remove from hear; set aside. (This is where I stirred in about 3 tablespoons of goat cheese.) Place half the sliced potatoes in a greased 3-quart rectangular dish (or whatever, I used a glass pie dish). Top with half the sauce. Repeat the layers.
2. Bake, covered, in a 350 F oven for 45 minutes. Uncover and bake for 40-50 minutes more, or until potatos are tender. Let stand, uncovered, for 10 minutes before serving.
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