Best 5 Annes Goat Cheese Gratin Recipes
Are you in search of a recipe that will tantalize your taste buds and leave you craving for more? Look no further than the delectable "Anne's Goat Cheese Gratin." This exquisite dish is a symphony of flavors and textures, featuring creamy goat cheese, succulent vegetables, and a crispy, golden crust. With its perfect balance of savory and tangy notes, "Anne's Goat Cheese Gratin" is sure to be a hit at any gathering, whether it's a casual get-together or a special occasion dinner. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will transport you to a world of pure gastronomic bliss.
Let's cook with our recipes!
POTATO AND GOAT CHEESE GRATIN
Provided by Emeril Lagasse
Categories side-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F.
- Grease the bottom and sides of a 1 1/2-quart gratin dish with the butter.
- Make a layer of overlapping potato slices on the bottom of the dish and sprinkle with half of the garlic and 1/3 of the goat cheese. Season with salt and pepper. Repeat with another layer of potatoes, the remaining garlic, another 1/3 of the cheese, and season with salt and pepper. Finish with a final layer of potatoes and the remaining cheese and season with salt and pepper. Pour the heavy cream over the top of the potatoes and, using your hands, press to condense the layers slightly. Make sure the potatoes are all covered with cream.
- Bake for 1 hour and 20 minutes, or until the gratin is bubbly and golden brown on top and the potatoes are cooked through. Let cool for 5 minutes before serving.
GOAT CHEESE CHEESECAKE
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust:
- Stir all of the ingredients together in a large bowl. Butter a 9-inch springform pan. Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
- To make the filling:
- Beat the cream and goat cheeses in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add the creme fraiche and beat to combine. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar and vanilla until just combined.
- Pour the filling into the prepared crust. Put on a baking sheet in the preheated oven and bake for 55 to 60 minutes. Rotate the baking sheet halfway through the cooking process. If the cheesecake starts to color, tent the springform pan with aluminum foil.
- Remove the cheesecake from the oven and let it cool completely before serving, as it continues to set as it cools. It is best to refrigerate overnight before serving. Cut the cake into wedges and serve with Vanilla Pineapple Compote.
- Say cheesecake!
- Combine the brown sugar, water, rum, and vanilla beans in a saucepan over medium heat. Squeeze the lemon juice into the pan and stir to combine. Bring to a simmer, add the pineapple and stir until well mixed. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft.
- Let cool and serve as an accoutrement to yummy desserts like goat cheese cheesecake!
ANNE'S GOAT CHEESE GRATIN
Anne Macrae is a Scottish neighbor in Provence who shares my love of simple, big tastes. She served this luscious gratin one spring evening and explained that she devised the recipe when she and her husband, John, lived in an isolated part of northern Provence, in the Drôme. There were no fresh-produce markets nearby, but thanks to neighboring farmers she always had plenty of fresh goat's milk cheese-known as _tomme._ Her larder was always filled with the meaty black olives from nearby Nyons, and wild herbs were as near as the back door. In summer months Anne prepares the sizzling, fragrant first course with fresh tomatoes, and in the winter months she uses canned tomatoes. That evening she served the gratin in the individual gratin dishes, but I suggested it might be easier to make one huge gratin and pass it around. "I used to do that," she countered, "but people got greedy and never left enough for the other guests!" So controlled portions it is! This dish lends itself to endless variations: Think of it simply as a pizza without the crust. Add julienned bits of proscuitto, a bit of cooked sausage, sautéed mushrooms, or marinated artichokes. It's also a convenient dish when you're alone and want something warm and quick. I always add fresh hyssop, for the Provençal herb's pungent, mintlike flavor blends well with the tomato-cheese-olive trinity.
Provided by Patricia Wells
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- 1. Preheat the broiler.
- 2. Scatter the cheese on the bottom of the baking dish or dishes. Sprinkle with half of the herbs. Spoon on just enough tomato sauce to evenly coat the cheese. Sprinkle with olives and the remaining herbs.
- 3. Place the baking dish or dishes under the broiler about 3 inches (8 cm) from the heat. Broil until the cheese is melted and fragrant, and the tomato sauce is sizzling, 2 to 3 minutes.
- Think of what you'd normally serve with pizza; a pleasant, vigorous red such as a young French Corbières from the Roussilon, a dry Italian red such as a Barbera d'Alba, an Australian Shiraz, or a California Zinfandel.
POTATO GRATIN WITH GOAT CHEESE AND GARLIC
Categories Milk/Cream Cheese Dairy Garlic Potato Side Christmas Easter Thanksgiving Mother's Day Casserole/Gratin Goat Cheese Root Vegetable Fall Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Generously butter 11x7x2-inch glass baking dish. Whisk first 7 ingredients in medium bowl to blend. Arrange 1/3 of potatoes in bottom of prepared dish, overlapping slightly and covering completely. Pour 1/3 of cream mixture over. Repeat layering potatoes and cream mixture 2 more times. Bake uncovered until potatoes are tender and top is golden brown in spots, about 1 hour 15 minutes. Serve hot.
POTATO GRATIN WITH GOAT CHEESE AND GARLIC
An easy recipe for a time-consuming dish. The potatoes are cooked a bit in the cream before baking so don't worry about them not getting done. I have made this and it is quite delicious and rich. I think it could serve more than the 4 the original recipes states. From Martha Stewart.
Provided by Monstr
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Butter an 8 inch square (2 quart) baking dish, set aside.
- In a large sauce pan combine cream, goat cheese, and garlic; season with salt and pepper
- Peel potatoes and slice crosswise 1/8 inch thick; add to cream mixture.
- Bring to a boil. Reduce to a simmer; cook until potatoes are crisp-tender, 12 to 15 minutes, taste during this time to check seasonings.
- Transfer mixture to prepared baking dish; using a spatula, press potatoes into cream to cover.
- Place dish on a rimmed baking sheet, bake until golden and potatoes are tender, 20 to 25 minutes.
Nutrition Facts : Calories 560.9, Fat 41.6, SaturatedFat 26.4, Cholesterol 141.1, Sodium 468.8, Carbohydrate 37.4, Fiber 3.1, Sugar 1.9, Protein 11.7
Tips:
- Choose the Right Goat Cheese: Opt for a fresh, soft goat cheese that's creamy and spreadable. Avoid hard or aged goat cheese, as it won't melt as smoothly.
- Use a Variety of Herbs: Experiment with different herbs to create a unique flavor profile. Fresh herbs like thyme, rosemary, or chives add a burst of flavor and aroma.
- Don't Overcrowd the Pan: When searing the goat cheese rounds, make sure not to overcrowd the pan. This will prevent them from cooking evenly and may cause them to stick.
- Use a Well-Seasoned Cast Iron Skillet: A well-seasoned cast iron skillet is ideal for searing the goat cheese rounds. It provides even heat distribution and a nice crust.
- Keep an Eye on the Goat Cheese: Goat cheese can burn easily, so keep a close eye on it while searing. Adjust the heat as necessary to prevent burning.
Conclusion:
Anne's Goat Cheese Gratin is a delightful combination of flavors and textures. The creamy, tangy goat cheese pairs perfectly with the crispy breadcrumb topping, while the herbs and spices add a savory touch. Whether served as an appetizer or a main course, this dish is sure to impress. With its ease of preparation and delicious results, it's a recipe that home cooks of all levels can enjoy.
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