Potato Gratin with Goat Cheese

Maybe because I am part Irish, I tend to gravitate towards the potatoes before seeking out the other luscious side dishes. However you don't have to be Irish to love Potato Gratin with Goat Cheese. This dish is a delicious complement to turkey, prime rib, leg of lamb or salmon. The crispiness of the potatoes along with the creaminess of the goat cheese creates the perfect texture. Potato Gratin with Goat Cheese, with its savory flavors of rosemary and goat cheese, will enhance any holiday meal!

                                                         Potato Gratin with Cheese
                                                                     adapted from
                                                                      bon appétit
                                                                   December 2014

Ingredients
3 large russet potatoes (about 1 1/2 lbs),
   scrubbed, cut into wedges
1/4 cup olive oil
2 tbsp. fresh rosemary leaves
Kosher salt, freshly ground pepper
4 oz. Bucheron or fresh goat cheese

Preheat oven to 425° F. Toss potatoes with olive oil and rosemary in a baking dish; season with salt and pepper. Roast, tossing halfway through, until potatoes are golden brown and tender, 25 - 30 minutes. Pierce with a paring knife, or eat one, to make sure they're ready.
Remove potatoes from oven and heat broiler. Crumble cheese over potatoes and broil until cheese is golden brown and bubbling.

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