If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
There is something so luxurious about this recipe, it kills me. It takes no skill, just follow it and you'll be a pro. And btw viewer Ann yelled at me cuz this recipe wasn't on the site. Well now it is, so I can't get in trouble anymore.
Serves 8-10
Ingredients
1 cup heavy whipping cream
8 ounces goat cheese ( I used truffle if you can find it)
1.5 teaspoons Kosher salt
1/2 teaspoon coarse ground black pepper
1 tablespoon roasted garlic paste - regular garlic paste is totally acceptable too
1 cup whole milk
2 tablespoons finely chopped chives, plus extra for serving
2 pounds Yukon Gold potatoes, sliced as thin as you can (a mandolin works great here)
Directions
Preheat oven to 400 degrees
Put cream in a large bowl and add goat cheese, a little bit at a time and stir really well to combine and sort of melt in
Then add salt, pepper, garlic paste, milk and chives - mix again to combine well
Start adding the potato slices, a little at a time to be sure they all get covered in the creamy, milky, goat-cheesy deliciousness
When all the potatoes have been added and covered in the business, put them into about a 10-12 inch cast iron pan or baking dish, being sure to add any extra liquid
Bake 60-75 minutes or until golden brown, bubbly & amazing
Let rest about 10 minutes, then top with extra chives before serving
Eat the hell outta this, and an over easy egg on top of a bowl of it wouldn't be a bad thing....just sayin
