YIELD: Serves 6
1 1/2 pounds small Yukon gold potatoes, scrubbed with peels on*
3 tablespoons extra virgin olive oil
3 cloves minced garlic
1 teaspoon kosher salt
1/2 teaspoon black pepper
5 ounces goat cheese
1/4 cup whole milk
1/3 cup freshly grated Parmesan cheese
1 tablespoon finely chopped fresh rosemary
*I do not recommend russet potatoes for this recipe, as they have less flavor, a dryer texture, and thicker skin than Yukon golds.
- Preheat oven to 400 degrees F. Lightly grease a 1 1/2 to 2-quart casserole dish with baking spray. Set aside.
- With a mandoline or sharp chef’s knife, slice the potatoes into very thin slices, 1/8-inch-thick or less. Place the potatoes in a large bowl, drizzle with olive oil, then sprinkle with the minced garlic, salt, and pepper. Toss to coat the slices as evenly as you can.
- Visit Homemade Scalloped Potatoes with Goat Cheese and Garlic @ wellplated.com for full directions.