French Scalloped Potatoes With Goat Cheese

French Scalloped Potatoes With Goat Cheese

These elegant French-inspired scalloped potatoes combine creamy goat cheese with perfectly layered Yukon Gold potatoes and caramelized onions. Rich, sophisticated, and surprisingly simple to make, this dish transforms humble potatoes into a restaurant-quality side that's perfect for special occasions or when you want to elevate your dinner game.

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Course: Side Dish

Cuisine: French

Keyword: Potato

Prep Time: 30

Cook Time: 1 10

Total Time: 1 40

Servings:

Calories: 485kcal

Equipment

Ingredients

4 cups heavy cream
2 cups smooth goat cheese
1/2 cup chives finely chopped
2 lbs Yukon Gold potatoes finely sliced
2 large onions thinly sliced
2 garlic cloves minced
2 tablespoons olive oil
2 tablespoons butter cubed
Salt and pepper to taste

Instructions

Preheat oven to 350°F.
In a bowl, mix together goat cheese and heavy cream until smooth. Season with salt and pepper, then stir in chopped chives. Set aside.
Using a mandoline or sharp knife, slice potatoes into 1/8-inch thick slices. Rinse and keep in cold water.
In a large skillet, heat olive oil and sauté onions with minced garlic for about 10 minutes until caramelized. Season with salt and pepper.
Drain potatoes and pat completely dry with paper towels.
In an ovenproof dish, layer half the potato slices in overlapping rows.
Cover with half the caramelized onions and 1/4 of the goat cheese mixture.
Repeat layering with remaining potatoes, onions, and another 1/4 of cheese mixture.
Top with remaining goat cheese mixture and pour any leftover cream over the top.
Dot surface with cubed butter and season final layer with salt and pepper.
Bake for 1 hour until golden brown and potatoes are tender when pierced with a knife.

Notes

A mandoline slicer guarantees uniform potato thickness for even cooking, but a sharp knife works if slicing carefully.

Rinsing potatoes removes excess starch and prevents the dish from becoming gluey.

Make sure potatoes are completely dry before layering to prevent watery results.

Can be assembled up to 24 hours ahead and refrigerated; add 15 minutes to baking time if cooking from cold.

Substitute cream cheese mixed with milk for goat cheese if preferred, though flavor will be milder.

Let rest 10 minutes after baking for easier serving and better layer definition.

Dish can be covered with foil if browning too quickly during baking.

Nutrition