Imagine a dish so decadent, so luxuriously creamy, that it transforms the humble potato into a gourmet masterpiece. Our Goat Cheese Potatoes au Gratin with Browned Butter and Fresh Thyme is not just a side dish—it's a culinary experience that will transport your taste buds to the French countryside. With layers of tender potatoes, tangy goat cheese, and nutty browned butter, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: French
Serves: 6 servings
Ingredients
- 2 pounds potatoes, thinly sliced
- 1 cup goat cheese, crumbled
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Butter a 9x13 inch baking dish thoroughly to prevent sticking.
- Wash and thinly slice potatoes using a mandoline or sharp knife, aiming for uniform 1/8-inch thick slices. Pat potato slices dry with paper towels to remove excess moisture.
- In a small saucepan, melt butter over medium heat. Continue cooking until butter turns golden brown and develops a nutty aroma, approximately 3-4 minutes. Remove from heat and let cool slightly.
- Layer half of the potato slices in the prepared baking dish, overlapping slightly. Season with salt, pepper, and half of the fresh thyme.
- Sprinkle half of the crumbled goat cheese over the potato layer. Drizzle half of the browned butter and half of the heavy cream.
- Create a second layer with remaining potato slices, repeating the seasoning, cheese, browned butter, and cream process.
- Cover the baking dish with aluminum foil and bake for 30 minutes to ensure potatoes become tender.
- Remove foil and continue baking for an additional 15 minutes until top is golden brown and potatoes are crispy around the edges.
- Remove from oven and let rest for 10 minutes before serving. Garnish with remaining fresh thyme.
Tips
- Slice potatoes uniformly: Use a mandoline or sharp knife to ensure even 1/8-inch thick slices that cook consistently.
- Remove moisture: Pat potato slices dry with paper towels to prevent a watery gratin and achieve crispy edges.
- Brown butter technique: Watch your butter carefully when browning—it can quickly go from golden to burnt. Look for a nutty aroma and golden color.
- Layer with care: Overlap potato slices slightly and season each layer for maximum flavor distribution.
- Resting is crucial: Let the dish rest for 10 minutes after baking to allow the cheese and cream to set, making serving easier and more elegant.Pro tip: For extra richness, you can substitute half-and-half or whole milk for heavy cream, though the texture will be slightly less luxurious.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 10g
Fat: 24g
Saturated Fat: 15g
Cholesterol: 70mg
