Goat Cheese Scalloped Potato Gratin

Warm, creamy goat cheese memories still fresh on my mind from last week's lunch at the Café Pot Au Feu, I decided to forgo the classic gratin Dauphinois and use a mild herb enhanced goat cheese which caught my eye at the local fruit and deli market. Smooth turkey terrine topped crusty baguette studded with herbes de Provence and a simple salad of designer greens rounded out the meal.

For the potatoes gratin:

2 baking potatoes, scrubbed
1/2 cup country cream or thick cream
1 tablespoon never bleached flour
4 oz. crumbled goat cheese
3/4 cup milk
1 garlic clove, minced
1 tsp. salt
freshly ground pepper
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg

Preheat oven to 375 degrees.

Peel and thinly slice the potatoes.

Combine 1/2 of the cream and all the flour in a mixer bowl stirring with a whisk.

Add the remaining cream and goat cheese.

Continue by adding the milk, garlic, salt, pepper, nutmeg and cloves, stirring with a whisk.

Arrange 1 of the sliced potatoes evenly in a 11 X 7-inch casserole coated with cooking spray.

Pour half the milk mixture over top of the potatoes.

Repeat with the remaining potatoes, ending with milk mixture.

Bake for 1 hour and 10 minutes or until gratin is golden brown.