Goat Cheese And Thyme Potato Cake
Serves: 5
Rowena Kautzer
1 January 1970
Based on User reviews:
56
Spice
48
Sweetness
47
Sourness
42
mins
Prep time (avg)
4.6
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 375 degrees 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