When lightening up a comfort food recipe it is essential to add flavor while cutting fat. This goat cheese gratin highlights the flavor of the potatoes with tangy little bursts of creamy cheese.
3 medium Yukon gold or red potatoes (about the side of a baseball)
2 eggs
3T half and half or whole milk
3T white wine
1T marjoram
2T cream cheese or marscapone
1c goat cheese
Butter to coat the pan
Whisk together eggs, half and half, wine, marjoram and cream cheese until frothy and season. On a mandolin, thinly slice 1 potato. Butter a glass baking dish (9 x 13 or whatever will fit your potatoes.) Evenly later the potato in the buttered pan, season, sprinkle with 1/3rd of the cheese and 6 tablespoons of the liquid. Repeat with the other 2 potatoes, pouring the excess liquid over all. Cover with foil and bake at 350 for one hour. Remove foil and bake for 15 to 30 minutes until brown on top. Let sit for 10 minutes before serving.
Cooking time: approx 1 hour 45 minutes
Serves 6 as a side