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Goat Cheese Potato Gratin


Serves 6 to 8

Cypress Grove’s Purple Haze is a mild, fresh goat cheese infused with dried lavender. Paired with fresh thyme, it gives this creamy gratin a flavor of Provence, making it a perfect spring side dish.

2 lb. Yukon Gold potatoes, peeled and sliced into 1/8-inch-thick rounds

1 cup cream

1-1/2 cups milk

1 large sprig fresh thyme, plus 1 tsp. chopped thyme

2 whole cloves garlic, peeled and smashed

2 tbsp. butter, melted, plus more for the gratin dish

4 oz. crumbled Cypress Grove Purple Haze goat cheese

1/2 cup panko


1. Heat the oven to 400°F with the rack at the center.

2. Put the potatoes, cream, milk, garlic, whole thyme sprig, and 1 tsp. salt in a large skillet with a lid. Bring to a simmer over medium-low heat and cook, partially covered, stirring gently with a spatula occasionally, until the potatoes are barely tender when pierced with a fork, about 8 to 10 minutes.

3. Butter a 3-quart gratin dish. Transfer half the potatoes to the gratin dish, spreading them evenly. Sprinkle with 2/3 of the goat cheese. Top with the remaining potatoes, spreading them evenly. Sprinkle with the remaining 1/3 of goat cheese. Pour the cream mixture over the potatoes, discarding the thyme sprig and garlic.

4. In a small bowl, combine the bread crumbs and chopped thyme with the melted butter. Sprinkle evenly over the potatoes.

5. Bake until the topping is golden brown and the potatoes are completely tender when pierced with a fork, 25 to 30 minutes. Let the gratin sit for at least 10 minutes before serving.