Warm Goat Cheese Potato Cakes
This recipe was adapted from one created by chef Jean-Luc Salles of the former, Jean-Luc’s French Bistro in Austin. We made the cakes in 12 three-inch ramekins, but a muffin pan would work just as well.
2 russet potatoes, peeled and sliced thinly
18 oz. chèvre
1/2 c. heavy cream
1/2 tsp. salt
1/8 tsp. white pepper
4 T. olive oil, divided
3/4 c. black olives, pitted and sliced
Boil potatoes until tender; drain and set aside. Blend cheese, eggs, cream, salt, and pepper. Grease each ramekin with 1 tsp. oil. Add 1 1/2 T. cheese mixture, 3 or 4 potato slices, then another 1 1/2 T. cheese mixture. Place ramekins on a cookie sheet, and bake at 350° for about 25 minutes. Cool 10 minutes, then invert each ramekin onto a plate. Top each cake with black olives. Yield: 12 cakes.
From the July 1998 issue.
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