Ingredients
2 ½ – 3 lbs yellow potatoes (about 6 potatoes), sliced thin
1 1/4 cup whole milk
1 tbsp unsalted butter + more butter to grease the baking dish
2 garlic cloves, minced
1 tsp kosher salt
½ tsp ground pepper
1 cup grated parmesan cheese
1 cup grated Landana Goat Cheese with Italian Herbs
Garnish: Fresh chives, minced
Instructions
- Preheat the oven to 350F and grease the baking dish with butter.
- Slice the potatoes as thin as you can (⅛-¼ inch). Divide potatoes into approximately 4 even piles and set aside.
- In a small pot add milk, butter, minced garlic, kosher salt and pepper. Warm over medium heat for 5-10 minutes until warmed through and whisk ingredients together. Set aside.
- You’re going to make four layers of potatoes in your baking dish.
- Start by layering potatoes on the bottom of the pan, overlapping the edges of the potatoes slightly and sprinkle the layer with a quarter of the shredded parmesan cheese.
- Repeat this process three more times to complete 4 layers but reserve the final portion of shredded parmesan cheese. Slowly pour the warmed milk mixture over the potatoes.
- Finally top with remaining shredded parmesan cheese and the shredded landana goat cheese.
- Cook in the oven for 55-65 minutes until the top is golden brown and the potatoes are soft. *Tip: Halfway through the baking time remove from the oven and gently press down on the top of the potatoes with a spatula to keep the top layer moist.
- When the potatoes are done, remove from the oven and let sit 15-20 minutes before serving. Garnish with fresh chopped chives just before serving.
TIPS
- Yukon gold and other yellow-fleshed potatoes work the best and keep their shape vs. russet potatoes that tend to fall apart.
- If you pair this recipe with the Honey Mustard Glazed Ham, they can cook together in the oven at the same time!
- Serving Options: Honey Mustard Glazed Ham