Ingredients
Equipment
Method
- Preheat oven to 350°F.
- In a large bowl, combine heavy cream and goat cheese, whisking until relatively smooth. Season with salt and pepper, then fold in chopped chives.
- Slice potatoes into 1/8-inch slices using a mandoline. Rinse in cold water to remove excess starch, then pat completely dry.
- Heat olive oil in a large skillet. Add sliced onions and minced garlic. Cook slowly for about 10 minutes until caramelized, seasoning with salt and pepper as they cook.
- Butter an ovenproof dish. Create the first layer of potato slices, slightly overlapping them.
- Sprinkle some caramelized onions over the potatoes, then pour about a quarter of the goat cheese mixture on top.
- Continue layering potatoes, onions, and cream mixture, seasoning each layer, until all ingredients are used. Finish with the remaining cream mixture.
- Dot the top with cubed butter.
- Bake for about 1 hour, until top is bubbling and bronzed, and a knife slides easily through the potato layers.
- Let rest for 10-15 minutes before serving.
Notes
You can substitute the goat cheese with Gruyère or mild white cheddar if preferred. The potatoes need generous seasoning throughout the layering process. For variations, try adding herbs like thyme or rosemary instead of chives, or include crispy bacon bits between layers. Half-and-half can replace heavy cream for a lighter version. Russet potatoes can be used instead of Yukon golds, though the texture will be slightly different.