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Ingredients
- 1 cup whole milk
- 1 cup whipping cream
- 1 cup crumbled soft fresh goat cheese (such as Montrachet; about 5 ounces)
- 1 garlic clove, minced
- 1 1/2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 2 pounds Yukon Gold potatoes, peeled, thinly sliced
Details
Servings 4
Preparation time 20mins
Cooking time 95mins
Preparation
Step 1
Preheat oven to 400°F. Generously butter 11x7x2-inch glass baking dish.
Whisk first 7 ingredients in medium bowl to blend.
Arrange 1/3 of potatoes in bottom of prepared dish, overlapping slightly and covering completely. Pour 1/3 of cream mixture over. Repeat layering potatoes and cream mixture 2 more times.
Bake uncovered until potatoes are tender and top is golden brown in spots, about 1 hour 15 minutes. Serve hot.
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