Recipe information
Yield
Makes 4 to 6 Servings
Ingredients
1
cup whole milk
1
cup whipping cream
1
cup crumbled soft fresh goat cheese (such as Montrachet; about 5 ounces)
1
garlic clove, minced
1
1/2 teaspoons salt
3
/4 teaspoon ground black pepper
1
/8 teaspoon ground nutmeg
2
pounds Yukon Gold potatoes, peeled, thinly sliced
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Preparation
Preheat oven to 400°F. Generously butter 11x7x2-inch glass baking dish. Whisk first 7 ingredients in medium bowl to blend. Arrange 1/3 of potatoes in bottom of prepared dish, overlapping slightly and covering completely. Pour 1/3 of cream mixture over. Repeat layering potatoes and cream mixture 2 more times. Bake uncovered until potatoes are tender and top is golden brown in spots, about 1 hour 15 minutes. Serve hot.