Recipe information
Yield
6 Servings
Ingredients
Extra-virgin Olive Oil
1
1/2 pounds russet potatoes, peeled, cut into 1/8-inch-thick rounds
3
teaspoons all purpose flour
3
teaspoons minced fresh chives
1
teaspoon minced fresh thyme
1
5.5-ounce package soft fresh goat cheese, crumbled (about 1 cup)
1
3/4 cups low-fat (1%) milk
Need to make a substitution?
Preparation
Preheat oven to 350°F. Lightly oil 10-inch-diameter glass pie dish. Slightly overlap 1/3 of potato slices in bottom of dish. Sprinkle 1 teaspoon flour, 1 teaspoon minced chives and 1/3 of minced thyme over. Sprinkle with salt and pepper. Dot with 1/3 of goat cheese. Repeat layering 2 more times. Pour low-fat milk over potatoes. Cover dish with aluminum foil and bake 1 hour. Remove foil; bake until potatoes are tender and top is golden, about 25 minutes longer. Let stand 15 minutes; serve.