Combine 2 tablespoons half-and-half with flour in a large bowl, stirring with a whisk. Add the remaining half-and-half, cheese, and next 5 ingredients (cheese through garlic), stirring with a whisk. Arrange half of the potato slices in a single layer in an 11 x 7-inch baking dish coated with cooking spray. Pour half of the milk mixture over potato slices, stirring the milk mixture immediately before adding. Repeat procedure with remaining potato slices and milk mixture. Bake at 400° for 1 hour and 10 minutes or until potatoes are tender and golden brown.
This recipe is DA BOMB! My husband is a huge goat cheese fan, so of course I had to make this--but I loved it, too! I just used regular red potatoes and sliced them with an old salad shooter. The resulting slices were nice and thin, which made the recipe come out even better. Served with Honey baked ham and asparagas almondine--killer meal! Will make again without a doubt.
This was pretty delicious, while it didn't look as glorious as the picture. I didn't have a machine to perfectly slice the potatoes, so I was on my own, but it was still doable, though. Served with baked catfish. Step-by-step photos on my blog: http://me-myself-and-pie.blogspot.com/2009/10/crisp-crusted-catfish-potato-gratin.html
We loved this dish! I followed the recipe exactly and found it creamy and tasty. I used my mandolin to cut the potatoes into extremely thin slices. This made my preparations go very fast. The goat cheese is not overwhelming at all since it is a small amount compared to the amount of potatoes. I will definitely make this dish again, especially since it is a light recipe that doesn't taste light.
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