Goat Cheese and Potato Gratin

Goat Cheese and Potato Gratin
By: Williams Sonoma

Good source of Protein

2 teaspoons extra-virgin olive oil
1 ½ lb small, round white potatoes
2 Tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon fresh thyme leaves, plus extra leaves for garnish
1 Tablespoon flour
Kosher salt and freshly ground pepper
3oz crumbled, very cold, but soft, goat cheese (about ¾ cup)
1 ¼ cups milk
1 Tablespoon grated Parmigiano-Reggiano cheese

Preheat oven to 350 degrees

Brush an 8inch square shallow 1 ½ quart baking dish with olive oil.

Using a mandolin, a food processor fitted with the slicing blade, or a large, sharp knife, slice the potatoes paper-thin.

In a small bowl, stir together the parsley and 1 teaspoon thyme. In another small bowl, stir together the flour, ¼ teaspoon salt and a grind of pepper. Place the goat cheese in a third bowl.

Arrange 1/3 of the potato slices, slightly overlapping them, in the prepared baking dish. Sprinkle evenly with half of the herb mixture, half of the flour mixture, and 1/3 of the goat cheese. Arrange half of the remaining potato slices on top, again overlapping them slightly. Sprinkle evenly with the remaining herb mixture, the remaining flour mixture, and half of the remaining goat cheese. Arrange the remaining potato slices in a layer on top and sprinkle evenly with remaining goat cheese. Pour the milk evenly over the top.

Cover the baking dish with foil. Bake the potatoes until tender when pierced with a knife, about 1 hour. Uncover, sprinkle the top lightly with the Parmigiano-Reggiano, and continue to bake until golden, about 15 minutes longer. Remove from the oven and let stand for 15 minutes before serving. The moisture in the dish will thicken and be reabsorbed by the potatoes.

Garnish the gratin with thyme leaves, cut into squares, and serve.

Serves 6