Thursday, July 3, 2008

Basil Potato Gratin with Goat Cheese

I know it seems a bit heavy for this time of year, but OMG this was so good! I made just a cute little dish of it, enough for 2 or 3. I had four small yukon gold potatoes in the cupboard waiting to be used, so here it is. You will clearly want to double it for a bigger family.

Basil Potato Gratin with Goat Cheese
4 Yukon Gold potatoes
1/4 cup chopped onion
1 clove garlic
2 T. butter
2 T flour
1 cup milk
1 T. chopped basil
2 oz goat cheese

Spray baking dish with cooking spray. Peel potatoes, slice very thin and arrange in flat layers. In a pan, heat butter and saute onion and garlic until beginning to soften. Add flour and cook for a minute. Gradually add milk and heat until a thick sauce forms. Take off the heat and add the basil, salt and pepper. Note that it needs quite a bit of salt (at least a teaspoon) to season the potatoes. Pour mixture over the potatoes and shake the dish a bit so the sauce permeates the layers. Add goat cheese to the top and cook at 375 for 30 minutes.

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