Laura Chenel’s Chèvre Fresh Log took a coveted 1st place award at the 2011 American Cheese Society competition. This rich and celebratory gratin will win awards for you too!
(Serves 6)
1 8-ounce Laura Chenel’s Chèvre Log
8 ounces shallots, peeled and sliced end-to-end (not across)
1 ½ tablespoons olive oil
3 teaspoons salt, divided (1 teaspoon for shallots, 2 teaspoons for potatoes)
2 ½ pounds Yukon Gold potatoes, scrubbed and unpeeled
2 cups heavy cream
½ cup half and half or whole milk
1 teaspoon freshly ground black pepper
1 teaspoon chopped fresh thyme
Preheat oven to 350º F.
- In a sauté pan large enough to hold all the potatoes, warm the olive oil on medium heat, add shallots and 1 teaspoon of the salt. Sauté very slowly, stirring shallots frequently for 10 to 12 minutes. If shallots begin to brown, reduce heat and add a teaspoon or two of water. The shallots should be tender and cooked through but not browned.
- While shallots are cooking, slice potatoes into 1/8-inch thick slices.
- When shallots are completely soft and cooked through, add potatoes to the pan. Add cream, half and half or milk, remaining salt, pepper and thyme. Potatoes will not be completely covered with liquid. Simmer on low heat, the mixture should barely bubble. Cook 8-10 minutes, stirring occasionally to prevent sticking. Test for doneness by piercing potatoes with a wooden skewer or the tip of a small knife until potatoes are just tender. Crumble Laura Chenel’s Chèvre Log on top of potato mixture and stir carefully to distribute and melt the goat cheese.
- Transfer potatoes with a slotted spatula to a 3-quart baking dish. Pour cooking cream and shallot mixture over potatoes. Bake 25 to 30 minutes, until golden and bubbly.
Recipe by Chef Jacquelyn Buchanan
Laura Chenel’s Chèvre, 2010
Savory Bread Pudding with Laura Chenel’s Cabecou, Sweet Italian Sausage, Butternut Squash and Red Bell Peppers
(Serves 6 to 8)
2 pounds peeled, seeded, butternut squash cubed (about 6 cups)
3 tablespoons of extra virgin olive oil from Cabecou - divided
1 – ½ teaspoons kosher salt
8 large eggs
2 cups half and half
1 cup Laura Chenel’s Chef’s Chevre
6 tablespoons dry white wine
1 – ½ teaspoons Dijon mustard
6 cups cubed or torn sourdough bread (crust removed)
2 medium onions - sliced
2 medium size red bell peppers – cut into 1 inch cubes
8 medium size Crimini mushrooms – cut into quarters
1 – ½ pounds of sweet Italian sausage – either bulk or taken out of the casing
9 buttons of Laura Chenel’s Cabecou
Preheat oven to 400 F. Toss squash with 1 tablespoon of olive oil and ½ tablespoon salt. Bake until squash is tender, turning with spatula occasionally, 20 to 25 minutes.
Whisk eggs in large bowl. Add half and half, wine, Chef’s Chevre, mustard and 1 – ½ teaspoons kosher salt; whisk to blend. Add sourdough; fold gently into egg mixture. Let soak 30 minutes, stirring occasionally.
Meanwhile, sauté onions until soft and translucent in 1 tablespoon of Cabecou extra virgin olive oil. (Take your time with this and go slow so there is very little browning but the onions are really starting to become caramelized, tender and sweet.) Salt to taste, remove from pan and reserve.
Saute red bell pepper and mushrooms in 1 tablespoons of Cabecou extra virgin olive oil until mushroom liquid is dry and mushrooms begin to brown slightly. Salt to taste, remove from pan and reserve.
Saute sausage until no longer pink – remove from pan and reserve.
Remove squash from oven and turn oven temperature to 350 F.
Butter a 13 x 9 x 2 baking dish. Using slotted spoon transfer half of the bread mixture to prepared baking dish. It should barely cover the bottom. Distribute the squash, the peppers and mushrooms, the sausage and the cheese over the bread. Top with the remaining bread. Pour remaining egg mixture over bread pudding.
Cover bread pudding with foil and bake for 20 minutes. Remove foil and bake uncovered until custard is set (approximately 15 minutes).
Preheat broiler; broil until bread browns – (approximately 3 minutes).
Cool for 5 minutes and serve.
I adapted this recipe from the November issue of Bon appétit.
