You may recall my abject failure at making goat cheese. I therefore made lemonade, by making a bacon & (Boston Organics) potato gratin with thyme, salt & pepper, and a pint and a half of thickened goat’s milk. Who says failure is bitter? This was fatty, salty, creamy, and tasty.
I served it with steamed broccoli the first night, but it was equally tasty for lunch the next day with a spinach & apple salad.