Homemade Scalloped Potatoes with Goat Cheese and Garlic

Despite their buffet-line-stopping popularity, scalloped potatoes and their first cousin funeral potatoes (a ragingly popular Midwestern potato casserole with cream of who-knows-what soup and cornflake topping) have never held rank on my list of must-eat holiday sides. 

Give me the mac and cheese, the sweet potatoes (especially this marshmallow-free sweet potato casserole), and the bacon Brussels sprouts until I burst. But scalloped potatoes? Where�s the flavor? Where�s the heart?

Homemade scalloped potatoes with goat cheese, garlic and rosemary. Creamy and cheesy with a crispy Parmesan topping, this recipe is easy and impressive!

Ingredients:

• 1 1/2 pounds small Yukon gold potatoes, scrubbed with peels on*
• 3 tablespoons extra virgin olive oil
• 3 cloves minced garlic
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 5 ounces goat cheese
• 1/4 cup whole milk
• 1/3 cup freshly grated Parmesan cheese
• 1 tablespoon finely chopped fresh rosemary

Directions:

1. Preheat oven to 400 degrees F. Lightly grease a 1 1/2 to 2-quart casserole dish with baking spray. Set aside.
2. With a mandoline or sharp chef�s knife, slice the potatoes into very thin slices, 1/8-inch-thick or less. Place the potatoes in a large bowl, drizzle with olive oil, then sprinkle with the minced garlic, salt, and pepper. Toss to coat the slices as evenly as you can.
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