Goat Cheese & Potato Gratin

To make up for my lack of posting I am giving you a good one.  A Valentine's or Christmas dinner good one.  Make this Goat Cheese & Potato Gratin for those you love.  Trust me they will love you back.

Goat Cheese & Potato Gratin
4 large servings
1 1/2 pounds of fingerling potatoes, thinly sliced
1/2 cup crumbled goat cheese
1/2 cup shredded Gruyere
2 tsp red pepper flakes
2 tbsp fried onions, crumbled
Gray Salt & Black Pepper
1 cup 1/2 & 1/2
1 tablespoon butter
1 teaspoon minced garlic
6 sprigs of fresh thyme

Preheat oven at 350 degrees

Slowly melt butter on the stove-top, add the 1/2 & 1/2 and the garlic to the butter, stirring to blend and then remove from the heat (watch closely so the mixture doesn't boil over).

In a small bowl toss together the fried onions and red pepper flakes, set aside.

Begin with a layer of potatoes in the bottom of your gratin pan (approximately 1/3 of your potatoes per layer).  Sprinkle the potatoes with salt, pepper & 1/3 of your onions and pepper mixture & finally with 1/3 of your cheeses. Add your next layer of potatoes and before seasoning slightly press down with a spatula to compact the layers.  Repeat the process creating a total of 3 layers, but wait to add the final cheese.  Pour the garlic 1/2 & 1/2 over your layered potatoes, and finally top with remaining cheese.  Bake uncovered for about an hour and 15 minutes.  Remove from the oven and top with the fresh thyme sprigs.  At this point tent your dish tightly and leave for 10 minutes.  Uncover, remove the thyme, & Serve.

And delicious the next time we made it

 Isn't this just gorgeous! We got to lounge all of Easter weekend and enjoy this view...

Fingerling Potatoes with Thyme

Simple and delicious.  I came across this new potato recipe, and was inspired to make some changes.  This has become my favorite potato recipe.  You can make it as healthy or as decadent as you want.  Also don't be discouraged if you can't find fingerling potatoes you can use new potatoes, red skinned or white rounds.

Fingerling Potatoes with Thyme
1 1/2 to 2 lbs of fingerling potatoes
4 cups low sodium chicken broth
6 sprigs of thyme
Mediterranean Sea Salt & Pepper
*This is best prepped in a cast iron skillet

Wash potatoes and cut the larger potatoes in half so they are all about the same size. Place as a single layer in the skillet and add the thyme sprigs, crank of pepper, & 2 cups of broth.  Bring to a boil and then reduce to a simmer.  Allow the broth to evaporate (30 minutes), add another cup and allow to evaporate (30 minutes)  then add the final cup, again allowing it to evaporate.   Add a crank of pepper & sea salt. Remove the thyme sprigs (the leaves have fallen off at this point) and transfer to your serving dish.

At this point these are very healthy and delicious.
The following are the things I have added: caramelized onions, sherried onions and mushrooms, caramelized onions with Parmesan cheese and sour cream & every combination plus butter.

Approximate cooking time is 1 & 1/2 hours, but please keep an eye on them - you may want to keep extra broth on hand just to be safe.

Fingerling Potato