Goat Cheese Mashed-Potato Gratin

Goat Cheese Mashed-Potato Gratin
Goat Cheese Mashed-Potato Gratin

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 4

    pounds yellow-fleshed potatoes (or baking potatoes, like russets)

  • 12

    garlic cloves

  • 2/3

    cup heavy cream

  • 1

    cup unsalted butter plus

  • 2

    tablespoons unsalted butter

  • 2/3

    cup mild goat cheese - (abt 3 1/2 oz) (such as Montrachet)

  • 1/2

    cup minced scallion

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

In a large saucepan, combine the potatoes, peeled and cut into 1 1/2- to 2-inch pieces, and the garlic, with enough salted cold water to cover the potatoes by 1/2 inch. Bring to a simmer and cook, covered, for 15 to 25 minutes, or until they are tender but not falling apart. While the potatoes are cooking, in a small saucepan heat the cream with the 1 cup butter, the goat cheese, and salt and pepper, to taste over moderately-low heat, stirring, until the butter and cheese are just melted and smooth. Keep the mixture warm. 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 mixer 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 flameproof baking dish. Dot with remaining 2 tablespoons butter. (The potatoes may be prepared up to this point 2 days in advance and kept covered and chilled. Reheat the potatoes in a preheated 400 degree oven for 20 minutes, or until they are heated through, before broiling them.) Broil the potatoes under a pre-heated broiler about 4 inches from the heat for 3 to 5 minutes, or until the top is golden. This recipe yields 8 to 10 servings.

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