Preheat oven to 350 F. If you haven’t already, wash and slice the potatoes into thin rounds. I recommend using a mandolin for this so you can get very thin slices which you probably can’t get with a sharp knife. Add all the potato rounds to a large bowl and set aside.

Heat a skillet over medium low heat on the stove and add the olive oil. Add the diced white onion and cook until soft. Then add the minced garlic and continue to cook until fragrant.

Sprinkle the arrowroot starch into the skillet and gently stir to combine. The mixture will get lumpy and thick.

In small splashes, alternate adding the milk and vegetable broth to the pan, stirring in between until fully incorporated. Increase the heat to medium heat and allow the mixture to simmer.

Stir in the sea salt and black pepper into the milk mixture. Then place the goat cheese in the center of the pan and gently stir it along the bottom of the pan. The heat from the pan will effortlessly melt the goat cheese. Continue to stir until well combined. Allow the mixture to simmer for 2 minutes. It will thicken up with time. Remove it from the heat and set aside.

In a 9 x 9 inch pan of 11 inch circular baking dish, grease the bottoms and sides lightly then layer ¼ of the potatoes along the bottom, overlapping each other slightly so there are no bare spots. Then add about ¼ of the goat cheese mixture over top and gently spread across the layer of potatoes. Repeat these layers 3 more times so there are a total of 4 layers of potatoes with the goat cheese mixture on top.

Cover the baking dish with aluminum foil and bake in the oven for 40 minutes. Then remove the aluminum foil and bake uncovered for another 30 minutes. I like to add another 1 - 2 minutes and allow the dish to broil on high heat to get a crispy top layer.

Sprinkle some chives and sea salt on top and serve warm.