Goat Cheese & Chive Scalloped Potatoes

Prep Steps

• 1 head garlic, wrapped in foil with a drizzle of olive oil, at 400°F for about 40 minutes {do:roast}
• 1/2 cup parmesan cheese {do:grate}
• 3 tbsp fresh chives {do:chop}

The Sauce

Preheat the oven to 400°F. In a large bowl, blend with an immersion blender until completely smooth and velvety...

• 1 cup heavy cream
• 1 cup milk
• 4 oz goat cheese
• 1/2 cup parmesan cheese, grated
• 1 head garlic, roasted, cloves squeezed out of the skins
• 2 tbsp fresh chives, chopped
• 1 1/2 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
• 1/2 tsp black pepper

Note: To roast the garlic, cut the top off the head, drizzle with olive oil, wrap in foil and roast at 400°F for about 40 minutes, until soft and golden. Do it a day ahead to save time.

The Potatoes

Using a mandoline, thinly slice into the bowl...

• 2 lbs gold potatoes

Toss the slices in the sauce right away, stirring until every slice is coated.

Shingle & Bake

Layer the potato slices in an overlapping, shingled pattern in a 2-quart baking dish or large cast-iron skillet.

Note: Avoid tight vertical stacks so the sauce can get into every layer.

Cover with foil and bake 45 minutes. Uncover and bake 15–20 minutes more, until golden brown and bubbly.

Let rest 10 minutes so the sauce can thicken, then garnish with...

• 1 tbsp fresh chives, chopped