– 1 1/2 pounds small Yukon gold potatoes scrubbed with peels on* – 3 tablespoons extra virgin olive oil – 3 cloves minced garlic – 1 teaspoon kosher salt – 1/2 teaspoon black pepper – 5 ounces goat cheese – 1/4 cup whole milk – 1/3 cup freshly grated Parmesan cheese – 1 tablespoon finely chopped fresh rosemary
Slice your potatoes. Place the potatoes in a large bowl, and add olive oil and spices. Toss to coat.
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Spread a portion of the potato slices in the bottom of the casserole dish.
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Then scatter with goat cheese. Repeat the steps, making layers.
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Pour milk over the top of the dish, then finish it off with Parmesan cheese.
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Baked scalloped potatoes covered for 30 minutes, then uncover and bake 15 minutes more, until bubbly and golden. Top with rosemary, and serve hot. ENJOY!
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