Rosemary & Goat Cheese Skillet Scalloped Potatoes
INGREDIENTS
- 2 cups heavy whipping cream
- 1 cup (8 oz.) goat cheese, crumbled
- 3 garlic cloves, minced
- 2 medium-sized shallots, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 Tablespoons fresh rosemary, roughly chopped
- 5 cups thinly sliced peeled Yukon gold potato, (about 2 1/2 pounds)
INSTRUCTIONS
- Preheat oven to 400 degrees F.
- In a large bowl, whisk cream, goat cheese, garlic, shallots, salt, pepper, and rosemary. Fold in potato slices.
- Arrange potato slices in a single layer in a greased 10-inch skillet. Pour any of the remaining cream mixture over the potatoes.
- Bake for 30 minutes covered. Uncover and bake for an additional 30 minutes or until potato gratin is tender and bubbly. let stand for 20 minutes before serving.
