I pulled it off!
Man I almost got caught by Andy with the dang goat cheese floating in the liquid mixture for the Potato Gratin! I told him that it was Sour Cream and I was having a hard time getting it to blend with the parm cheese, milk, and heavy cream. He told me not to worry about it, that he was sure I would figure it out :) Well let me be honest here and say that the Goat Cheese Potato Gratin was probably one of the best, the easiest, and the most flavorful potato dishes I have ever made. Accompany that with the Pan Fried Pork Chop recipe I saw on Cook’s Country last week, and it made for one of those really cool, quick and easy nights I so do enjoy - especially when the old man has his happy face on!!
Goat Cheese Potato Gratin
adapted from Bon Appetit, via Epicurious
2 lbs yukon gold potatoes, peeled
1 cup milk (low fat is fine)
1 cup heavy cream
2 cloves garlic, minced
4 oz. soft goat cheese
1/2 cup freshly grated Parmesan cheese
1 1/4 tsp kosher salt
1/2 tsp ground black pepper
1/8 tsp nutmeg
snipped fresh chives, for serving
Preheat the oven to 400 degrees. Lightly grease an 11x7 inch baking dish.
Slice the potatoes very thinly. I used my mandolin, and did half of them on the thinnest setting, and the other half on the next one up. This gave the dish a little more texture.
In a medium bowl, whisk together the milk, crew, garlic, goat cheese, Parmesan cheese, salt, pepper, and nutmeg.
Layer 1/3 of the potatoes in the bottom of the baking dish. overlapping them slightly. Pour 1/3 of the cream mixture over the potatoes, then repeat the layers two more times with the remaining potatoes and cream.
Bake, uncovered, for about 1 hour and 15 minutes, or until the top is browned and the potatoes are cooked through. Allow to stand at least 15 minutes. Sprinkle with chives and serve.
Pan Fried Pork Chops
Chops between ¾ and 1 inch thick will work in this recipe.
teaspoon garlic powder
teaspoon cayenne pepper
cup all-purpose flour
bone-in rib or center-cut pork chops . about 3/4 inch thick
slices bacon, chopped
cup vegetable oil
1. Coat chops: Combine garlic powder, paprika, salt, pepper, and cayenne in bowl. Place flour in shallow dish. Pat chops dry with paper towels. Cut 2 slits about 2 inches apart through fat on edges of each chop. Season both sides of chops with spice mixture, then dredge chops lightly in flour (do not discard flour). Transfer to plate and let rest 10 minutes.
2. Render bacon: Meanwhile, cook bacon in large nonstick skillet over medium heat until fat renders and bacon is crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and reserve for another use. Do not wipe out pan.
3. Fry chops: Pork chops—especially thin-cut chops—have a tendency to curl as they cook. When exposed to the high heat of the pan, the ring of fat and connective tissue that surrounds the exterior tightens, causing the meat to buckle and curl. To prevent it, we cut two slits about 2 inches apart through the fat and connective tissue on each chop. Add oil to fat in pan and heat over medium-high heat until just smoking. Return chops to flour dish and turn to coat. Cook chops until well browned, 6-7 minutes per side. Serve.