Goat Cheese Potato “Lasagna” by Chef Rich Mead

Home / Food / Goat Cheese Potato “Lasagna” by Chef Rich Mead


5 lbs. Red New Potatoes
1 qt. Heavy Cream
10 oz. Goat Cheese
1-1/2 cups Parmesan cheese – grated
2 Tbs. Garlic
½ bunch Italian Parsley – chopped
Salt and fresh ground pepper


  1. Preheat oven to 350 degrees.
  2. Mix cream with chopped garlic.
  3. Thinly slice potatoes – preferably on a mandolin.
  4. Let the potatoes soak in the heavy cream mixture for a few hours, preferably overnight.
  5. In a casserole dish, arrange potatoes (layered) and sprinkle with salt, fresh ground pepper, goat cheese, parmesan cheese and chopped parsley.
  6. Continue layering until you run out of potatoes.
  7. Top the last layer of potatoes with cheeses, salt, pepper and parsley.
  8. Cover “lasagna” with parchment paper and foil.
  9. Place in preheated 350 degree oven for 45 minutes.
  10. Remove parchment paper and foil.
  11. Place back in the oven for 30-45 minutes.
  12. Top will brown and potatoes will be cooked through.
  13. Test with the tip of a knife – potatoes should be tender.

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