This is one of my favorite Spring dishes — it’s a lighter variation of scalloped potatoes. We often serve at Easter Dinner with either ham or lamb, but these are an excellent complement to any meat.
- 3 lb yellow fleshed boiling potatoes
- 2 shallots, minced
- 3 T unsalted butter
- 1 cup whole milk
- 1 cup heavy cream
- 8 oz soft mild goat cheese
- 1 ½ to 2 tsps kosher salt
- 1 tsp freshly ground pepper
- Fresh chives chopped
- Preheat oven to 350 degrees.
- Peel potatoes and cut into 1/8” thick slices with a mandoline slicer or with a sharp thin knife. Keep slices in a large bowl of cold water while making the sauce.
- Cook shallots in butter in a small skillet over moderately low heat, stirring, until softened. Transfer to a blender and puree with milk, cream, cheese, kosher salt to taste and pepper.
- Drain potatoes in a large colander and pat dry. Arrange in a buttered 3 quart shallow baking dish in 3 layers, pouring some of the sauce over each layer (use all of the sauce) and putting best potato slices on the top layer. Press lightly on the potatoes so that all of the layers get soaked in the sauce.
- Bake, covered with foil, in lower third of oven. Remove foil after 45 mins and continue to bake until potatoes are tender, 30 to 45 mins more. If desired, briefly broil potatoes under preheated broiler until top is golden. Garnish with chives before serving.
- Dish may be assembled 1 day ahead and chilled, covered. Bring to room temperature before baking.