Use It Up: Orange and White Scalloped Goat Cheese Potatoes
The more I cook the more I realize, if your ingredients are high quality, most combinations are pretty darn tasty. And with a lot of dishes you dream up, there's no way to know how they'll turn out until you actually make them.
This scalloped potato recipe is one of those. Typically, I don't mix my potatoes. I keep my whites with my Yukons and my yams with my sweet potatoes. No idea why. But the other night I tried this combination and it was killer. I guess you can't go wrong adding goat cheese to pretty much anything. Done in 30 minutes, this is an easy but different scalloped potato recipe. It'd be even easier with a Mandolin or other slick kitchen cutting device.
Orange & White Potatoes
9 ounce log of goat cheese (I used Firefly chevre)
1 pound (or about) sweet potatoes (peeled or not)
1 pound Yukon Gold potatoes (peeled or not)
1 pat butter
1 cup milk
salt & pepper
After scrubbing the potatoes, cut in half and boil until fork tender (they can still be a bit crisp). Drain and then run under cold water to cool. Cut into thin disks. Set aside. Meanwhile, in Dutch oven (or some heavy pot that can go from stovetop to oven), melt your butter and goat cheese. Stir constantly over medium heat. Add in your milk and some salt and pepper. Do not boil this creamy mix. Then, simply plop the potato disks around in a fanned circle in your pot. Feel free to spoon some of the goat cheese mixture over the potatoes. Sprinkle with salt and pepper and pop into the oven at 375 for an additional 15-20 minutes.