Potato Gratin with Goat Cheese
['3 large russet potatoes (about 1 1/2 pound), scrubbed, cut into 1/2"-thick wedges', '1/4 cup olive oil', '2 tablespoons fresh rosemary leaves', 'Kosher salt, freshly ground pepper', '4 ounces Bucheron or fresh goat cheese']
Preheat oven to 425°. Toss potatoes with oil and rosemary in a baking dish; season with salt and pepper. Roast, tossing halfway through, until potatoes are golden brown and tender, 25-30 minutes. Pierce with a paring knife, or eat one, to make sure they're ready.
Remove potatoes from oven and heat broiler. Crumble cheese over potatoes and broil until cheese is golden brown and bubbling.
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