PATATE AL FORNO CON CAPRINO E OLIVE NERE or GOAT CHEESE POTATO GRATIN WITH BLACK OLIVES AND ROSEMARY

The other day when I was reading food blogs I happened upon a recipe of Goat Cheese Potato Gratin made by Sarah Lou’s at One Whole Clove and I suddenly realized what I could do with the soft goat’s cheese that I had in the fridge. Goat’s cheese is always nice and potatoes is an all time favourite so what could go wrong?? Nothing actually and taking Sarah Lou’s recipe as a starting point I threw myself into peeling and slicing potatoes.


PATATE AL FORNO CON CAPRINO E OLIVE NERE or GOAT CHEESE POTATO GRATIN WITH BLACK OLIVES AND ROSEMARY
6-7 potatoes
200 g/ 7 oz soft goat’s cheese
150 ml/ 0,63 cup fresh cream (I rarely eat food with cream in it so when I do, I do it properly but you can of course use milk instead if you want it to be less fat)
15-20 coarsely chopped really good black olives
1 tblsp chopped fresh rosemary
1 finely chopped clove of garlic ( I did not use it as I already was reeking of garlic and did not want to make my family suffer longer that necessary)
Salt

- Peel and slice the potatoes very thinly.
- Mix the goat’s cheese with the cream and if you use garlic, add it to the mixture.
- Grease an ovenproof pan and spread half of the potato slices in it. Sprinkle some salt over them but be careful because the goat’s cheese is already salt.
- Spread out the chopped olives and sprinkle the rosemary over the potatoes before you distribute the rest of the potato slices.
- Pour the goat’s cheese/cream over the whole, spread it out so that everything is covered and shake the pan a bit so that the cream sinks down.
- Bake it in a preheated oven (200°C/390°F) until the potatoes are soft, if the gratin gets too brown, cover the pan and lower the heat.