Rosemary Goat Cheese Scalloped Potatoes

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Serves 6
  • 1/4 cup unsalted butter
  • 3 garlic cloves, chopped finely
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 tbsp fresh rosemary, chopped
  • 400g fresh goat cheese
  • 3 lbs Baby Boomer varietal potatoes from The Little Potato Company
  • 1 or 2 small onions, about 1/4 cup, sliced thinly
  • salt and pepper to taste
Thin slices of potato, piled up within a delicious creamy sauce. The tops crispy and golden, paired with goat cheese and fresh rosemary.
  1. In a saucepan, melt the butter over medium heat. Add the garlic and stir for about 1 minute, then add in the flour, rosemary, and season with salt and pepper. Cook for another minute.
  2. Gradually add in the milk, stirring as you go. A whisk helps at this stage. Continue cooking and stirring for about 8 minutes, or until gently boiling and thickened. Add in the goat cheese, and heat through until the cheese melts into the sauce. Adjust seasoning if necessary.
  3. Slice the potatoes about 0.5 cm thickness (with baby boomers, or any Little Potato Company varietal, you don’t have to peel them). Grease a 13″x9″ pan and lay about a third of the potatoes down. Sprinkle half the sliced onion, and about a third of the sauce. Repeat layers, then arrange the remaining potatoes over top. Pour the last of the sauce and sprinkle with salt and pepper.
  4. Cover with aluminum foil and bake in the oven at 350F for 1 hour. Uncover, and bake until lightly browned and potatoes are tender, about 30-40 minutes. Let stand for 5 minutes before serving.


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