Best Goat Cheese Mashed Potato Gratin Recipes

GOAT CHEESE MASHED POTATO GRATIN

Steps:

• Boil potatoes in salted water until tender.
• Drain and peel when cool enough to handle.
• Boil garlic with potatoes until soft.
• Remove and peel.
• Mash potatoes with garlic, cream, butter and cheese.
• Stir in scallions.
• Spoon into buttered casserole dish.
• Run under the broiler until golden-brown on top.

GOAT CHEESE MASHED POTATO GRATIN

Steps:

• In a large saucepan combine the potatoes, peeded and cut into 1 1/2 to 2 inch pieces, and the garlic with enough salted water to cover the potatoes by 1/2 inch and simmer them, covered for 15 to 25 minutes, or until they are tender but not falling apart. While the potates are cooking, in a small saucepan heat the cream with the 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 and keep the mixture warm. Drain the potatoes and garlic and force them ghrough a food mill fitted with the medium disc or a ricer into a bowl. with an electric mixer beat in the butter mixture, 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. 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 preheated broiler about 4 inches from the heat for 3 to 5 minutes, or until the top is golden.

GOAT CHEESE MASHED-POTATO GRATIN

Steps:

• IN A LARGE SAUCEPAN COMBINE THE POTATOES, PEELED AND CUT INTO 11/2 TO 2 INCH PIECES AND THE GARLIC WITH ENOUGH SALTED COLD WATER TO COVER BY 1/2 INCH AND SIMMER THEM COVERED FOR 15 TO 20 MINUTES UNTIL THEY ARE TENDER BUT NOT FALLING APART. HEAT THE CREAM, BUTTER, GOAT CHEESE, SALT AND PEPPER OVER MODERATELY LOW HEAT STIRRING UNTIL MELTED AND SMOOTH. KEEP MIXTURE WARM FORCE THE DRAINED POTATOES AND GARLIC THROUGH A RICER. COMBINE WITH THE BUTTER MIXTURE AND SCALLIONS. USE AN ELECTRIC MIXER,BEATING ONLY UNTIL FLUFFY.(DO NOT OVERBEAT_ TRANSFER TO A SHALLOW FLAME PROOF 1 QUART BAKING DISH. BROIL UNDER A PREHEATED BROILER 4 INCHES FROM THE HEAT 3 TO 5 MINUTES UNTIL TOP IS GOLDEN.