Name: Potato Gratin with Goat Cheese
Yield: 8 Servings
Ingredients: 3 large russet potatoes (about 1½ lb.), scrubbed, cut into ½”-thick wedges; ¼ cup olive oil; 2 tablespoons fresh rosemary leaves; Kosher salt and freshly ground black pepper; 4 ounces Bûcheron or fresh goat cheese

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Anders Overgaard

Bûcheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.

Recipe notes