Bucheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.
Ingredients
8 servings
Step 1
Preheat oven to 425°. Toss potatoes with oil and rosemary in a baking dish; season with salt and pepper. Roast, tossing halfway through, until potatoes are golden brown and tender, 25-30 minutes. Pierce with a paring knife, or eat one, to make sure they're ready.
Step 2
Remove potatoes from oven and heat broiler. Crumble cheese over potatoes and broil until cheese is golden brown and bubbling.
Leave a Review
Reviews (2)
Back to TopThe first review for this recipe (Kyshel) is a little confusing. It complains about the photography and then begins discussing some pork and shallot dish. However, we liked the potato gratin. Very good. We did not have the Bucheron (unlikely in my rural community grocery store), but the goat cheese was good on the rosemary & oil baked potatoes.
schoharie
4/10/2017
HUH? Would you get some better food stylists? Hardly looks like gratin anything--clumps of unmelted, ungooey, unbroiled cheese on roated baking potatoes! What's with this??: "Heat butter in a small saucepan over medium-low, stirring often, until it foams, then browns, about 5 minutes. Add brown butter and shallot to braising sauce; season with lemon juice, salt, and pepper. Cut pork into 8 pieces; serve with sauce, vegetables, and some horseradish. " Don't you have some smarter editors that reviewed this recipe?
kyshel
12/19/2015
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