6 lg Russet Potatoes, clean, skin-on
4 oz Chèvre Goat Cheese, room temperature
6 oz Mozzarella or other mild semi-soft cheese
1 cup Heavy Cream
1 cup Milk
1/2 cup Sour Cream
1 Tbsp Butter
2 tsp Herbes de Provence
Salt and Pepper to taste
6 oz Emmental or Swiss Cheese, sliced thin
- Preheat Oven to 350°F.
- Slice the Potatoes in 1/4″ disks slices, discarding the ends.
- In a sauce pot, bring the Heavy Cream and Milk to a simmer on medium heat–stirring with a wooden spoon. Do not bring it to a boil, and do not let it scald.
- Break the Goat Cheese up and slowly add it to the Milk/Cream mixture, stirring constantly and allowing it to melt.
- Do the same with the Sour Cream, Butter, and Mozzarella–not all at once, just in small portions, stirring as it mixes.
- After all is melted and mixed well, remove from heat.
- Line the Potato Slices in a 9×13 casserole dish. The slices should overlap like fallen dominoes. You can either put all the potatoes in one layer or divide into two layers–up too you. I prefer one Layer.
- Sprinkle with the Herbes de Provence, Salt, and Pepper.
- Cover with the Cheese/Cream/Milk Mixture.
- Layer the Emmental cheese slices on top, covering the entire surface.
- Bake covered for 45min to 1 hour, or until the top begins to brown and it is bubbly on the sides.
Makes 6-8 servings
NOTES: So this is really a Cheesy version of Scalloped Potatoes–scalloped referring to the shape of the potatoes and how they are placed in the dish. “Gratin” on it means there is a cheese covering–which is the only way to do potatoes like this, if you ask me. I incorporated two specific mountain cheeses–Emmental from Swizerland and Chèvre from France. In most parts of the US, one will just find them listed as “Swiss Cheese” and “Goat Cheese”. So don’t worry if you don’t find those specific names.