Potato Gratin with Goat Cheese
A luxurious dish of roasted potato wedges topped with creamy goat cheese and fresh rosemary. The potatoes are crispy on the outside, tender inside, and finished with a golden-brown cheesy crust.
4 servings
35 min
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Ingredients
- •3 large russet potatoes
- •¼ cup olive oil
- •2 tablespoons fresh rosemary leaves
- •to taste Kosher salt and pepper
- •4 ounces Bucheron or fresh goat cheese
Cooking Instructions
- 1.
Preheat oven to 425°. Toss potatoes with oil and rosemary in a baking dish; season with salt and pepper. Roast, tossing halfway through, until potatoes are golden brown and tender, 25-30 minutes. Pierce with a paring knife, or eat one, to make sure they're ready.
30 min
- 2.
Remove potatoes from oven and heat broiler. Crumble cheese over potatoes and broil until cheese is golden brown and bubbling.
5 min
