These potatoes are great with roasted meats. I would consider it a frontrunner in the comfort food division. This recipe makes about 6 servings.

Ready

• 1 cup whole milk
• 1 cup heavy cream
• 1 cup (5 oz) crumbled soft goat cheese (I like Montrachet)
• 1 garlic clove, crushed
• 1 ½ tsp salt
• ¾ tsp fresh ground black pepper
• ⅛ tsp nutmeg
• 2 lbs Yukon Gold potatoes, sliced thin

Set

• A shallow, oven-proof 10” pie plate or casserole baking dish 11”x7”x2”
• Medium bowl
• Whisk

Go

1. Preheat oven to 400°F.
2. Whisk milk, cream, goat cheese, garlic, salt, pepper, and nutmeg together in bowl.
3. Make a layer of slightly overlapping potatoes on bottom of baking dish. Pour some of milk mixture over potatoes. Repeat layering potatoes and pouring milk mixture until all are used.
4. Place in oven and bake until potatoes are tender and you get golden spots on crust. About 1 hour depending on your oven.
5. Serve hot from oven.

What you should know

I have found soft goat cheese with herbs and garlic. If you use this type of cheese omit the clove of garlic.