Goat Cheese & Chive Scalloped Potatoes

Pre-heat oven to 400º F.

In a large bowl, combine the following using an immersion blender until completely smooth and velvety...

• 1 cup heavy cream
• 1 cup milk
• 4 oz goat cheese
• 1/2 cup grated parmesan
• 1 head roasted garlic, cloves squeezed out of the skin
• 2 tbsp chopped chives
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper

Using a mandolin thinly slice into the bowl...

• 2 lbs gold potatoes

Toss the potatoes immediately into the sauce, stirring thoroughly to ensure every slice is fully coated.

Layer the potato slices in an overlapping pattern (shingled) in a baking dish or large cast-iron skillet.

Note: Avoid tight vertical stacks to ensure the sauce can penetrate every layer.

Cover with foil and bake for 45 minutes.

Uncover and bake for an additional 15–20 minutes until the top is golden brown and bubbly.

Let the dish rest for 10 minutes to allow the sauce to thicken. Garnish with extra chives and serve warm.