Goatcheesemashedpotatogratin Food

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CHEESE SMASHED POTATOES



Cheese Smashed Potatoes image

Who doesn't like mashed potatoes? Try this slimmed-down dish with any entree. -Janet Homes, Surprise, Arizona

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 5

1 pound small red potatoes, quartered
1 cup fresh cauliflowerets
2/3 cup shredded reduced-fat cheddar cheese
1/4 cup reduced-fat sour cream
1/4 teaspoon salt

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10 minutes. Add cauliflower; cook until vegetables are tender, 10 minutes longer., Drain; mash with cheese, sour cream and salt.

Nutrition Facts : Calories 161 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 292mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

POTATO AND GOAT CHEESE GRATIN



Potato and Goat Cheese Gratin image

Provided by Emeril Lagasse

Categories     side-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 6

1 tablespoon unsalted butter
1 1/2 pounds russet potatoes, peeled and cut into 1/8-inch slices
1 teaspoon minced garlic
5 ounces goat cheese, crumbled
Salt and freshly ground black pepper
2 cups heavy cream

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease the bottom and sides of a 1 1/2-quart gratin dish with the butter.
  • Make a layer of overlapping potato slices on the bottom of the dish and sprinkle with half of the garlic and 1/3 of the goat cheese. Season with salt and pepper. Repeat with another layer of potatoes, the remaining garlic, another 1/3 of the cheese, and season with salt and pepper. Finish with a final layer of potatoes and the remaining cheese and season with salt and pepper. Pour the heavy cream over the top of the potatoes and, using your hands, press to condense the layers slightly. Make sure the potatoes are all covered with cream.
  • Bake for 1 hour and 20 minutes, or until the gratin is bubbly and golden brown on top and the potatoes are cooked through. Let cool for 5 minutes before serving.

GOAT CHEESE MASHED POTATOES



Goat Cheese Mashed Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 8

3 pounds large Yukon gold potatoes, peeled and cut in 3/4-inch chunks
5 large garlic cloves
Kosher salt and freshly ground black pepper
7 to 8 ounces garlic-and-herb goat cheese, at room temperature, such as Montrachet
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 1/2 cups sour cream
1/2 cup half-and-half or milk
1/2 cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F. Place the potatoes, garlic and 1 tablespoon salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer and cook for 20 to 25 minutes, until very tender.
  • Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set on top of a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt and 2 teaspoons pepper until smooth.
  • Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.

MAKE-AHEAD GOAT CHEESE MASHED POTATOES



Make-Ahead Goat Cheese Mashed Potatoes image

Provided by Ina Garten

Categories     side-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 8

3 pounds large Yukon Gold potatoes, peeled and cut in 3/4-inch chunks
5 large garlic cloves
Kosher salt and freshly ground black pepper
7 to 8 ounces garlic and herb goat cheese, at room temperature, such as Montrachet
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 1/2 cups sour cream
1/2 cup half-and-half or milk
1/2 cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the potatoes, garlic, and 1 tablespoon of salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer, and cook for 20 to 25 minutes, until very tender.
  • Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set over a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt, and 2 teaspoons pepper, until smooth.
  • Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot.

GOAT CHEESE MASHED POTATO GRATIN



Goat Cheese Mashed Potato Gratin image

Make and share this Goat Cheese Mashed Potato Gratin recipe from Food.com.

Provided by evelynathens

Categories     Potato

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 lbs potatoes
6 garlic cloves
1/3 cup heavy cream
1/2 cup butter
5 ounces mild goat cheese, such as montrachet
1/4 cup minced scallion
salt and pepper

Steps:

  • Boil potatoes in salted water until tender.
  • Drain and peel when cool enough to handle.
  • Boil garlic with potatoes until soft.
  • Remove and peel.
  • Mash potatoes with garlic, cream, butter and cheese.
  • Stir in scallions.
  • Spoon into buttered casserole dish.
  • Run under the broiler until golden-brown on top.

CREAMY AU GRATIN POTATOES



Creamy Au Gratin Potatoes image

This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety.

Provided by CathyM

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 2h

Yield 4

Number Of Ingredients 8

4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
½ teaspoon salt
2 cups milk
1 ½ cups shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter a medium casserole dish.
  • Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
  • In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
  • Bake 1 1/2 hours in the preheated oven.

Nutrition Facts : Calories 498.8 calories, Carbohydrate 49.3 g, Cholesterol 77.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 19.8 g, SaturatedFat 16 g, Sodium 683.4 mg, Sugar 9.1 g

POTATO GRATIN WITH GOAT CHEESE AND GARLIC



Potato Gratin with Goat Cheese and Garlic image

Categories     Milk/Cream     Cheese     Dairy     Garlic     Potato     Side     Christmas     Easter     Thanksgiving     Mother's Day     Casserole/Gratin     Goat Cheese     Root Vegetable     Fall     Winter     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 8

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

Steps:

  • 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.

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