Another recipe from Vegas...
Potato and Humboldt Fog Goat Cheese Gratin (yields 8)
Ingredients
2 tbsp butter
1 onion, julienne
2 cloves garlic, fine diced
3 1/2 cup heavy cream
8 sprigs fresh thyme
2 tsp salt
1 tsp freshly ground black pepper
4 lbs Russet potatoes, peeled and cut into 1/8 inch slices
8 oz Humboldt Fog Cheese
2 tbsp chives, chopped
Method
Heat oven to 350F. Melt butter in a large dutch oven, over low heat, until it melts fully. Add onion and garlic and cook slowly until the onions turn transluscent. Do not brown. Add the thyme, salt, pepper, cream and potatoes and bring to a simmer. Cover and maintain a light simmer until the potatoes are cooked and the cream is thick. Transfer the potato mixture to a gratin dish. Sprinkle the top with goat cheese and chives. Bake at 350F until the sides bubble and the top starts to brown. Serve hot!
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