Name: Gratin of Potatoes with Goat Cheese
Prep time: 90 min
Cook time: 90 min
Yield: 6
Cuisine: Francesa
Ingredients: 2 spoonfuls of olive oil; 1 tablespoon of parsley finely chopped; 1 tablespoon of thyme chopped (leaves only); 1 tablespoon of flour; black pepper; 90 grams of goat cheese crumbled, very cold; 750 grams of potato you slice with mandolin; 1 1/4 cups of whole milk; 1 tablespoon of Parmesan cheese grated

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Preparation

Preheat the oven to 180 degrees.

Grease a pyrex mold to bake with olive oil.

In a small bowl, mix the parsley and thyme.

In another bowl, mix the flour, 1/4 tablespoon of salt, and pepper.

Arrange 1 third of the potatoes (sliced well thin) overlying them a little encim of the mold to honor them and sprinkle with half of the mixture of herbs. Then put half of the flour mixture and 1/3 of the crumbled goat cheese.

Replace another layer of potatoes in slices and sprinkle with the remaining herbs. Put the rest of the flour and the other half of the cheese.

Form another layer of potatoes on top and cover with the remaining goat cheese.

Fill the pyrex with milk.

Cover the pan with aluminum foil and bake for 1 hour, until the potatoes are tender.

Uncover the mold and sprinkle the Parmesan cheese.

Return to the oven to brown, about 15 minutes more.

Remove from the oven and let stand about 15 minutes before serving.

Garnish with thyme and cut into squares to serve.