Goat Cheese Scalloped Potatoes with Chive Blossoms
- 3 lb. boiling potatoes
- 2 shallots, chopped
- 2 tablespoons unsalted butter
- 1 cup whole milk
- 1 cup heavy cream
- 8 oz. soft mild goat cheese
- 1 1/2 to 2 teaspoons coarse salt
- 1 teaspoon freshly ground black pepper
- Garnish: fresh chives (preferably flowering) snipped with scissors
Preheat oven to 350°F. Peel potatoes and cut into 1/8-inch-thick slices with a manual slicer or sharp thin knife. Keep slices in a large bowl of cold water while making sauce.
Cook shallots in butter in a small skillet over moderately low heat, stirring, until softened. Transfer to a blender and purée with milk, cream, cheese, kosher salt to taste, and pepper. Drain potatoes in a large colander and pat dry. Arrange in a buttered 3-quart shallow baking dish in 3 layers, pouring some of sauce over each layer (use all of sauce) and putting best potato slices on top layer. Bake, covered with foil, in lower third of oven. Remove foil after 45 minutes and continue to bake until potatoes are tender, 30 to 45 minutes more. If desired, briefly broil potatoes under preheated broiler until top is golden.