Goat Cheese And Thyme Potato Cake
Serves: 4
Shirley Senger
1 January 1970
Based on User reviews:
58
Spice
49
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
680 g
Red Potatoes (small)6 tbsps
Unsalted Butter (softened)1 cup
Sour Cream110 g
Goat Cheese (preferably aged; about 1/2 cup, grated if aged or forced through a grater if soft)2 large
Egg1 tsp
Thyme Leaves (fresh)Directions:
1
Generously oil or butter a 9-inch square baking pan and line with a 14- by 8-inch piece parchment paper, allowing ends of paper to overhang 2 opposite edges of pan
2
Press on paper to coat underside with oil or butter and turn over, keeping ends of paper overhanging
3
Preheat oven to 3750 F
4
Cut potatoes into 1/4-inch-thick slices and in a kettle of boiling salted water cook until tender but not falling apart, about 8 minutes
5
Drain potatoes in a colander and cool 15 minutes
6
In a large bowl whisk together butter and sour cream until smooth and whisk in goat cheese and eggs until combined well
7
Add potatoes, tossing gently, and transfer mixture to baking pan
8
Smooth top with a spatula, spreading potatoes evenly, and sprinkle with thyme
9
Bake potato cake in middle of oven 35 minutes, or until top is golden, and cool in pan on a rack
10
Potato cake may be made 2 days ahead and chilled, covered
11
Using parchment paper, lift potato cake from pan and transfer to a cutting board
12
Cut cake into squares, discarding parchment, and serve at room temperature
13
Generously oil or butter a 9-inch square baking pan and line with a 14- by 8-inch piece parchment paper, allowing ends of paper to overhang 2 opposite edges of pan
14
Press on paper to coat underside with oil or butter and turn over, keeping ends of paper overhanging
15
Preheat oven to 3750 F
16
Cut potatoes into 1/4-inch-thick slices and in a kettle of boiling salted water cook until tender but not falling apart, about 8 minutes
17
Drain potatoes in a colander and cool 15 minutes
18
In a large bowl whisk together butter and sour cream until smooth and whisk in goat cheese and eggs until combined well
19
Add potatoes, tossing gently, and transfer mixture to baking pan
20
Smooth top with a spatula, spreading potatoes evenly, and sprinkle with thyme
21
Bake potato cake in middle of oven 35 minutes, or until top is golden, and cool in pan on a rack
22
Potato cake may be made 2 days ahead and chilled, covered
23
Using parchment paper, lift potato cake from pan and transfer to a cutting board
24
Cut cake into squares, discarding parchment, and serve at room temperature