Ingredients:

  • 2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8 inch thick) (Approx. 900g)
  • 1 tablespoon olive oil (15ml)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 4 tablespoons unsalted butter (57g)
  • 4 tablespoons all-purpose flour (32g)
  • 3 cups whole milk, warmed (710ml)
  • 8 ounces fresh goat cheese, crumbled (225g)
  • ¼ teaspoon grated nutmeg (0.5g)
  • ½ teaspoon salt (2.5g)
  • ¼ teaspoon white pepper (1.25g)
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh chives (optional) (30ml)
  • ¼ cup grated Parmesan cheese (25g)
  • 2 tablespoons breadcrumbs (Panko is excellent) (20g)

Instructions:

  1. Preheat oven to 375°F (190°C). Toss sliced potatoes with olive oil, salt, and pepper.
  2. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
  3. Gradually whisk in warm milk, ensuring no lumps form. Cook, stirring constantly, until the sauce thickens, about 5-7 minutes.
  4. Remove from heat. Stir in crumbled goat cheese, minced garlic, nutmeg, salt, and white pepper. Stir until goat cheese is melted and smooth. Add chives if using.
  5. Layer sliced potatoes and goat cheese sauce in the baking dish. Start with a layer of potatoes, followed by a layer of sauce, and repeat until all ingredients are used, ending with sauce.
  6. Sprinkle with Parmesan cheese and breadcrumbs, if desired.
  7. Cover with foil and bake for 30 minutes. Remove foil and bake for another 20-30 minutes, or until the potatoes are tender and the top is golden brown. A knife should easily pierce the potatoes.
  8. Let cool for 10-15 minutes before serving. This allows the sauce to set slightly.