Potato Goat Cheese Gratin with Chipotle Cream
Ball State University
25 4-ounce servings
4 pounds + 8 ounces baked Russet potatoes
1-3/8 teaspoons salt
1-3/8 teaspoons black pepper
11 ounces sour cream
1/2 cup + 3 tablespoons vegetarian broth
1-2/3 tablespoons + 1/2 teaspoon fresh chopped garlic
1-2/3 tablespoons + 1/2 teaspoon chipotle peppers in sauce
11 ounces Montrachet white goat cheese
8-1/4 ounces shredded mozzarella cheese
3-1/2 ounces shredded Parmesan cheese
Preheat oven to 350°F.
Peel potatoes and cut into 3/4-inch chunks.
Place potatoes in pot with enough water to cover completely. Bring to a boil and cook until potatoes are about half done. Drain and remove from pot.
Sprinkle potatoes with salt and pepper.
Combine the sour cream with the broth and stir to combine. Add the garlic and sauce only from the chipotle peppers.
Spray H-2 pan with food release.
Arrange 1-1/2 pounds of potatoes in bottom of pan. Pour 6 ounces of the sauce mixture over the potatoes.
Slice goat cheese and arrange 8 ounces over top of potatoes.
Place another 1-1/2 pounds of potatoes over cheese and pour 6 ounces more of sauce over all.
Sprinkle top with 6 ounces of mozzarella cheese and 2.5 ounces of Parmesan cheese.
Place in oven and bake until potatoes are done and cheese on top is lightly golden brown (30 to 35 minutes).
Serve immediately or hold at 150°F until needed.