Recipe By SLIND
Rating
Published Mar 21st
Prep 15m Cook 1h Additional - Ready In 1h 15m
Servings 4 servings Calories 627.3

This colorful, creamy potato casserole can be made more sophisticated by using peeled potatoes and herbed goat cheese.

Recipe Ingredients

  • 4 slices bacon, chopped
  • 1 leek, sliced
  • 8 purple potatoes, thinly sliced
  • 3 tablespoons all-purpose flour
  • ½ cup milk
  • 6 ounces crumbled goat cheese
  • ¾ cup grated Parmesan cheese

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until it starts to brown. Stir in leeks and cook until just tender.
  3. 3 Toss potatoes with flour and stir into leek mixture, coating thoroughly. Pour in milk and stir in goat cheese. Cook until cheese is melted and mixture is bubbly. Pour into a 7x11 inch baking dish and sprinkle with Parmesan cheese.
  4. 4 Bake in preheated oven for 45 minutes, or until top is golden brown and potatoes are tender.

Nutrition Facts

  • Calories 627.3
  • Carbohydrate 61.6 g
  • Cholesterol 71.6 mg
  • Fat 31.4 g
  • Fiber 4.4 g
  • Protein 27.4 g
  • Saturated Fat 16.6 g
  • Sodium 753.8 mg
  • Sugar 4.9 g

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Reviews

  1. This is so yummy! I didn't have bacon or goat cheese so I substituted canadian bacon slices and mozzarella. Even so the flavors are wonderful. I can't wait to make this again.
  2. Who knew cheese perference was such a controversial issue especially in a dish that's basically peasant food. (The best kind in IMHO.) Since there are varieties of goat cheese that range from mild to pungent and from fresh to aged the recipe as written leaves a lot a wiggle room. Like saying use a half - Read more ...
  3. I found this recipe and was intrigued. I decided to make this with ingredients I had on hand: Idaho rather than purple potatoes Feta rather than Goat Cheese and Green Onion rather than leaks. I felt these were minor modifications and am pleased to report that this lived up to its name...it is indeed FABULOUS. - Read more ...
  4. Despite the review that RotorTrash left (and yes my taste buds are perfectly refined so thank you for that) I used cheddar. The chance that a family of five on a budget will have goat cheese is slim to none. It was very very good and my kids loved it. RotorTrash I hope to someday - Read more ...
  5. I dont know why anyone would choose to use cheddar in this recipe over goat cheese. The cheddar would take away numerous levels of depth from the amazing flavor combinations in this beautiful gratin. If your taste buds aren't refined enough for goat cheese or you dont have it on hand dont waste your time. - Read more ...
  6. This was a great recipe but I made some modifications. First I didn't have any bacon so I left that out and sauteed 2 leeks and a shallot in a combo of butter and olive oil. Then I sliced a peeled apple very thinly and threw that in with the leeks and shallot. Next I - Read more ...
  7. I made the recipe exactly as written. Loved it!! Got mad reviews from my finicky friends. I really loved the flavor of the goat cheese. Would never think of using anything else.
  8. I also substituted cheddar for the goat cheese and I found the flavor to be a little bland although I think a little salt might have done the trick. This was an easy recipe and I will try it again adding some salt and possibly more milk.
  9. This is a great recipe! I substitued cheddar for the goat cheese and it still turned out wonderful. I will make this one over and over again! Made this again 10/14/2005 with the correct ingredients and I think I prefer the cheddar I used last time over the goat cheese. I bet blue cheese would - Read more ...
  10. This potatoe dish was DELICIOUS!! A few minor comments - 1) This is not a difficult recipe but it does take a little preparation time. 2) I used regular Idaho potatoes and it worked fine. 3) This dish may be alittle rich for some people's taste so just decrease the cheese and bacon or increase - Read more ...
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