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Potato Goat Cheese Gratin

  • Servings: 8
  • Course: Side Dish

Change up the potato side dish recipe at the holiday gathering this year. This recipe combines goat cheese, leeks, panko, and Yukon gold potatoes. It'll be the a hit at your next special occasion. Reynolds Wrap® Pan Lining Paper is specially designed to eliminate baked-on messes often associated with wonderful potato dishes. It's also strong enough to let you easily remove foods from your pans without fear of ripping or tearing. Simply line your pan with the parchment side towards the food, molding the foil side to the casserole or au gratin dish and cook as you normally would. When you're finished baking or cooking, just toss the mess away.

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  • 3 leeks, (white part only), trimmed, halved lengthwise, and thinly sliced (1-1/4 cups)
  • 1 1/2 cups fat-free milk
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground nutmeg
  • 1 garlic, minced
  • 2 1/4 pounds Yukon Gold potatoes, (4 to 5 medium), peeled and cut in 1/8-inch slices
  • 4 ounces goat cheese (1 cup)
  • 1/4 cup panko or soft bread crumbs
  • 1/4 cup finely shredded Parmesan cheese
  • Fresh Italian (flat-leaf) parsley
  • Reynolds® Pan Lining Paper


Step 1

Preheat oven to 400 degrees F. In nonstick skillet cook leeks in 1 tablespoon olive oil over medium-low heat, 20 minutes, or until tender and beginning to brown, stirring occasionally. Remove from heat.

Step 2

In bowl whisk 2 tablespoons of the milk into the flour. Whisk in remaining milk, salt, pepper, nutmeg, and garlic.

Step 3

Line a 2-quart casserole or au gratin dish with Reynolds® Pan Lining Paper. Arrange half the potato slices in dish. Sprinkle with leeks and goat cheese. Pour half the milk mixture over potatoes, leeks, and cheese. Layer remaining potatoes; pour remaining milk mixture over all. Cover with aluminum foil.

Step 4

Bake 45 minutes. Remove aluminum foil and bake 25 minutes more or until potatoes are tender. In small bowl stir together the bread crumbs and Parmesan cheese. Sprinkle on potatoes. Bake, uncovered, 15 minutes more or until topping is browned. Let stand 10 minutes before serving. Top with parsley. Makes 8 servings.

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