Potato Gratin with Goat Cheese
A chunky northwoods version of potato gratin
3 large Russet potatoes (about 1 1/2 pounds) scrubbed and cut into 1/2 inch wedges
1/4 cup olive oil
4 ounces goat cheese
2 tablespoons rosemary needles
Kosher salt to taste
Freshly ground pepper to taste
YIELD: 8 servings
COURSE: Vegetables and Sides
Heat your oven to 425 degrees F.
Toss the potatoes with the oil and rosemary needles in a baking dish.
Season with salt and pepper.
Roast, tossing half way through until potatoes are golden brown and tender, 25 to 30 minutes.
Remove potatoes from the oven and heat your oven broiler. Crumble the cheese over the potatoes and broil until the cheese is golden brown and bubbling somewhat.