Goat Cheese Mashed-Potato Gratin

Total Time:
1 hr 20 min
20 min
1 hr

8 to 10 servings

  • 4 pounds yellow-fleshed potatoes or baking potatoes, like russets
  • 12 garlic cloves
  • 2/3 cup heavy cream
  • 1 cup plus 2 tablespoons unsalted butter
  • 2/3 cup mild goat cheese such as Montrachet (about 3 1/2 ounces)
  • 1/2 cup minced scallion
  • Salt and freshly ground pepper
  • 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.

  • Wine Suggestions: Kendall Jackson Chardonnay Hahn Estates or Glass Mountain Merlot Rosemount Shiraz

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