Vegetables, potato gratins, mashed potato and goat cheese gratin 1 OLYMPUS DIGITAL CAMERA


2 pounds yellow-fleshed potatoes (Yukon golds) or russet (baking) potatoes

3 garlic cloves, smashed and peeled, more to taste

1/3 cup heavy cream

1 stick (½ cup) unsalted butter

1/3 cup mild goat cheese, such as Montrachet (about 3-½ ounces)

¼ cup minced scallion



1. In a large saucepan combine the potatoes, peeled and cut into 1-½ to 2 inch pieces, and the garlic with enough salted cold water to cover the potatoes by ½ inch and simmer them, covered, 15 to 25 minutes, or until they are tender but not falling apart.

2. While the potatoes are cooking, in a small saucepan beat the cream with the butter, goat cheese and pepper to taste over moderately low heat, stirring, until the butter and cheese are just melted and smooth and keep the mixture warm.

3. Drain the potatoes and garlic and force them through a food mill fitted with the medium disk or a ricer into a bowl. With an electric beater beat in the butter mixture, the scallion and salt and pepper to taste, beating just until the potatoes are fluffy and smooth (do not over-beat) and transfer the mixture to a 1 quart, shallow, flame-proof baking dish.

4. The potatoes may be prepared to this point 2 days in advance and kept covered and chilled. Reheat the potatoes in a pre-heated 400* oven for 20 minutes, or until they are heated through, before broiling them.

5. Broil the potatoes under a preheated broiler about 4 inches from the flame for 3 to 5 minutes, or until the top is golden.


adapted from Gourmet Magazine, February, 1993


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