Stacey's Fabulous Purple Potato Gratin

Stacey's Fabulous Purple Potato Gratin

25 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
SLIND
Recipe by  SLIND

“This colorful, creamy potato casserole can be made more sophisticated by using peeled potatoes and herbed goat cheese.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place bacon in a large, deep skillet. Cook over medium high heat until it starts to brown. Stir in leeks and cook until just tender.
  3. Toss potatoes with flour and stir into leek mixture, coating thoroughly. Pour in milk and stir in goat cheese. Cook until cheese is melted and mixture is bubbly. Pour into a 7x11 inch baking dish and sprinkle with Parmesan cheese.
  4. Bake in preheated oven for 45 minutes, or until top is golden brown and potatoes are tender.

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Reviews (25)

Rate This Recipe
BroncosFan
23

BroncosFan

Despite the review that RotorTrash left (and yes, my taste buds are perfectly refined, so thank you for that), I used cheddar. The chance that a family of five on a budget will have goat cheese is slim to none. It was very, very good and my kids loved it. RotorTrash, I hope to someday use goat cheese, but in the meantime, my very refined taste buds loved the cheddar.

MIDCENDEB
19

MIDCENDEB

Who knew cheese perference was such a controversial issue, especially in a dish that's basically peasant food. (The best kind in IMHO.) Since there are varieties of goat cheese that range from mild to pungent, and from fresh to aged, the recipe as written leaves a lot a wiggle room. Like saying use a half a cup of cow cheese. And in this recipe, that's okay because it's hard to mix potatoes, cheese and smoked pork without coming up with something that tastes wonderful. I made it with asiago, new potatoes and pancetta because that's what I had on hand. Using maple bacon and sharp cheddar would make it love letter to Vermont. Someone mentioned using feta, I think, which would make it more delicate and I'd probably pair that with Canadian bacon. Onions or scallions can be substituted for leeks. Oregon Golds for a softer texture, Reds for a firmer one. And that's what I like about this recipe. It's all good.

What a Dish!
17

What a Dish!

This is a great recipe! I substitued cheddar for the goat cheese and it still turned out wonderful. I will make this one over and over again! *****Made this again 10/14/2005 with the correct ingredients, and I think I prefer the cheddar I used last time over the goat cheese. I bet blue cheese would be yummy too. Used a bag of baby tri-color potatoes (purple, red, and yellow) from Trader Joe's. To the reviewer wondering what size of potatoes to use, I used potatoes that were probably 4-5 inches long the last time I made this, and it seemed to work well.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 627 cal
  • 31%
  • Fat
  • 31.4 g
  • 48%
  • Carbs
  • 61.6 g
  • 20%
  • Protein
  • 27.4 g
  • 55%
  • Cholesterol
  • 72 mg
  • 24%
  • Sodium
  • 754 mg
  • 30%

Based on a 2,000 calorie diet

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