Purple Potato and Goat Cheese Gratin

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    Purple Potato and Goat Cheese Gratin

    Purple Potato and Goat Cheese Gratin

    (41)
    1hr15min


    40 people made this

    About this recipe: This is a wonderfully different potato gratin recipe. Purple potatoes are baked with bacon and leek in a creamy goats cheese sauce. Enjoy as a side dish with any meal.

    Ingredients
    Serves: 4 

    • 4 rashers streaky bacon, chopped
    • 1 leek, sliced
    • 8 purple potatoes, thinly sliced
    • 3 tablespoons plain flour
    • 125ml milk
    • 175g crumbled goat cheese
    • 60g grated Parmesan cheese

    Method
    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 200 C / Gas 6.
    2. Place bacon in a large, deep frying pan. Cook over medium high heat until it starts to brown. Stir in leeks and cook until just tender.
    3. Toss potatoes with flour and stir into leek mixture, coating thoroughly. Pour in milk and stir in goat cheese. Cook until cheese is melted and mixture is bubbly. Pour into a 28x18cm or similar sized baking dish and sprinkle with Parmesan cheese.
    4. Bake in preheated oven for 45 minutes or until top is golden brown and potatoes are tender.

    Ingredients

    Purple potatoes are also known as Shetland black vintage. If unavailable, use new potatoes instead.

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    Reviews & ratings
    Average global rating:
    (41)

    Reviews in English (41)

    by
    31

    Despite the review that RotorTrash left (and yes, my taste buds are perfectly refined, so thank you for that), I used cheddar. The chance that a family of five on a budget will have goat cheese is slim to none. It was very, very good and my kids loved it. RotorTrash, I hope to someday use goat cheese, but in the meantime, my very refined taste buds loved the cheddar.  -  13 Jan 2009  (Review from Allrecipes US | Canada)

    by
    28

    Who knew cheese perference was such a controversial issue, especially in a dish that's basically peasant food. (The best kind in IMHO.) Since there are varieties of goat cheese that range from mild to pungent, and from fresh to aged, the recipe as written leaves a lot a wiggle room. Like saying use a half a cup of cow cheese. And in this recipe, that's okay because it's hard to mix potatoes, cheese and smoked pork without coming up with something that tastes wonderful. I made it with asiago, new potatoes and pancetta because that's what I had on hand. Using maple bacon and sharp cheddar would make it love letter to Vermont. Someone mentioned using feta, I think, which would make it more delicate and I'd probably pair that with Canadian bacon. Onions or scallions can be substituted for leeks. Oregon Golds for a softer texture, Reds for a firmer one. And that's what I like about this recipe. It's all good.  -  02 Aug 2010  (Review from Allrecipes US | Canada)

    by
    19

    This is a great recipe! I substitued cheddar for the goat cheese and it still turned out wonderful. I will make this one over and over again! *****Made this again 10/14/2005 with the correct ingredients, and I think I prefer the cheddar I used last time over the goat cheese. I bet blue cheese would be yummy too. Used a bag of baby tri-color potatoes (purple, red, and yellow) from Trader Joe's. To the reviewer wondering what size of potatoes to use, I used potatoes that were probably 4-5 inches long the last time I made this, and it seemed to work well.  -  07 Oct 2002  (Review from Allrecipes US | Canada)

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