Potato Goat Cheese Gratin with Chipotle Cream | Idaho Potato Commission
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...
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Cooking tools:
- Baking dish
- Oven
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
Ingredients
- 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
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