As potato harvesting season arrives in Bermuda, there’s no better way to celebrate the island’s local produce than with a comforting dish of creamy goat cheese potato gratin. Using fresh Bermuda potatoes, this recipe combines rich flavours like tangy goat cheese, garlic, and a touch of nutmeg, creating the perfect side dish for any meal.
Ingredients:
1 cup half-and-half
1 cup milk
1/2 cup (4 oz.) Tuckers Farm goat cheese (or any soft cheese)
1 garlic clove, minced
1 Tablespoon all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
5 cups thinly sliced peeled local Bermuda potatoes, (about 2 1/2 pounds)
Instructions:
Preheat oven to 400 degrees F.
In a large bowl, whisk half-and-half, milk, goat cheese, garlic, flour, salt, pepper and nutmeg. Arrange potato slices in a single layer in a medium greased baking dish. Pour 1/4 of the milk mixture over top, then layer potato slices and add another 1/4 of the milk mixture. Repeat with remaining potato slices and milk mixture until you reach the top of the dish.
Bake for 1 hour and 10 minutes, or until potato gratin is tender and bubbly.
Enjoy!
