Add a creamy, flavorful touch to your holiday potatoes Baked potatoes with goat cheese. Coated with goat cheese and earthy flavored with garlic and rosemary, thin-sliced Yukon Golds are easy to make and made without heavy cream.
My love of side dishes (here you can see butternut squash puree and healthy sweet potato casserole) led me to create this recipe for these creamy side dishes baked potatoes with goat cheese.
They have all the flavor and presentation of traditional scalloped potatoes, but with a slight twist with the delightfully unexpected addition of goat cheese.
Serve as a standalone accompaniment to any special dinner or alongside your entire holiday spread.
5 star rating
“My new favorite side dish recipe! I will dream of it until I can do it again!”
How to make Baked Potatoes with Goat Cheese
This recipe is easy because you don’t have to make a separate béchamel sauce and the results are irresistibly velvety.
And did we mention GOAT CHEESE?!
Layers of heaven here we come!
Cut the potatoes into slices Ultra thin. Part of what makes them fast scalloped potatoes is how thin the potatoes are cut.
- goat cheese. While you may have tried scalloped potatoes without the cheese, the goat cheese adds the creamy decadence and mouthfeel these potatoes call for, along with a subtle touch that makes the recipe taste a lot more interesting. (If you love goat cheese, serve these Fig Goat Cheese Appetizer Bites as an appetizer.)
- parmesan cheese. Salty, cheesy, and wonderful when paired with goat cheese…and just about anything else.
- whole milk. The secret for a perfectly creamy, delicate texture without cream.
- garlic and rosemary. Two more great flavor enhancers. They add a much-needed freshness to the potatoes that other scalloped potato recipes lack from scratch.
- Cut up your potatoes.
- Place the potatoes in a large bowl and add olive oil and spices. Throw to cover.
- Spread a portion of the potato slices on the bottom of the casserole dish.
- Sprinkle with goat cheese. Repeat the steps and create layers.
- Pour milk over the dish and finish with parmesan.
- Baked Scalloped Potatoes covered at 400 degrees F for 30 minutes, then uncover and bake an additional 15 minutes until bubbly and golden. Garnish with rosemary and serve hot. ENJOY!
- To store. Store cooked and cooled leftovers in an airtight storage container in the refrigerator for up to 4 days.
- To warm up. You can make and reheat these potatoes ahead of time. Gently reheat leftovers in an ovenproof, foil-covered casserole dish at 350 degrees F until heated through, adding additional splashes of milk as needed. You can also reheat this dish in the microwave until hot, although I recommend the oven for the best texture.
- Freeze. Store cooked and chilled leftovers in a freezer safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that potatoes tend to become mealy when they freeze. So only freeze them as a last resort or if you don’t mind a less than optimal texture.
What to serve with baked potatoes with goat cheese
The best mandolin
This mandolin easily slices fruit and vegetables with four different adjustable thicknesses. It’s also dishwasher safe!
Your company will oo-ing and ahh-ing with every bite of this cheesy, creamy, gourmet take on scalloped potatoes.
frequently asked Questions
While goat cheese is my recommendation, if you or someone in your family disagrees and can’t be convinced otherwise, dice cream cheese and dab it between layers of potato slices instead.
The dish can be prepared a day in advance using step 3 (wait to add the milk/cheese until just before baking). Cover and refrigerate, allow to come to room temperature, then proceed with recipe as directed.
Yes! This is a great side dish for a crowd. The scalloped potatoes would bake in a 3-quart casserole dish; Adjust baking time as needed.
- 1 1/2 Pound small Yukon gold potatoes with skin scrubbed*
- 3 tablespoon Extra virgin olive oil
- 3 cloves chopped 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
Preheat oven to 400 degrees F. Lightly grease a 1 1/2 to 2 quart casserole dish with cooking spray. Put aside.
Using a mandolin 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 chopped garlic, salt and pepper. Throw to coat the slices as evenly as possible.
Spread 1/3 of the potato slices on the bottom of the prepared dish.
Crumble half of the goat cheese over it. Repeat with the next 1/3 of the potatoes, the remaining goat cheese and finally layer up the last 1/3 of the potatoes. The potatoes may shed some liquid as they rest in the bowl. If this happens, simply leave the liquid in the bottom bowl and gently shake the potato slices in your hands to remove excess liquid before adding to the bowl.
Pour the milk evenly over the surface of the bowl, then sprinkle with the Parmesan cheese.
Cover the tin with foil, bake for 30 minutes, then uncover and bake for another 15 minutes until the top is browned. Scatter the rosemary on top. serve ho
- *I do not recommend red potatoes for this recipe as they have less flavor, a drier texture, and a thicker skin than Yukon Gold.
- ADVANCE: The dish can be prepared a day in advance using step 3 (wait to add the milk/cheese until just before baking). Cover and refrigerate, allow to come to room temperature, then proceed with recipe as directed.
- TO MAKE FOR A CROWD: This recipe can be doubled and baked in a 3L casserole dish. You may need to adjust the baking time.
- TO STORE: Store cooked and cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- TO WARM UP: Gently reheat leftovers in an ovenproof casserole dish at 350 degrees F until warmed through, adding a splash of broth as needed. You can also reheat this dish in the microwave until hot.
- FREEZE: Store cooked and refrigerated leftovers in a freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Portion: 1from 6Calories: 244kcalCarbohydrates: 22GProtein: 9GFat: 14GSaturated Fatty Acids: 6GPolyunsaturated fat: 1GMonounsaturated fatty acids: 7GCholesterol: 17mgPotassium: 520mgFiber: 3GSugar: 2GVitamin A: 322ieVitamin C: 23mgCalcium: 113mgIron: 1mg
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Here are some more of my favorite holiday side dish recipes with potatoes: