Chevre-potato Cakes with Greens

Chevre-potato Cakes with Greens
  • 2 servings
  • 0:20 Preparation
  • 1:00 Cooking
  • 1:20 Total Time


Add all
  • 1-2

    unpeeled medium potatoes

  • 2 4 oz
    (2 125 g)

    logs of soft goat's milk cheese, at room temperature

  • Salt and pepper to taste

  • 4 Tbsp.
    (60 mL)

    extra virgin olive oil

  • mesclun or spring mix greens as needed

  • black kalamata olives, pitted and coarsely chopped, as needed


Preheat oven to 350°F (180°C).

In a pot, cook potatoes until tender, 20-30 minutes. Drain, peel and slice very thin. Set aside.

In a bowl, cream and season cheese.

Cover the bottoms of 2 3-in. (7.5-cm) ramekins with 1 Tbsp. (15 mL) oil each.

Cut cheese logs in two. Spread half in circles over oil in ramekins.

Overlay with potato slices, and cover with second quantity of cheese.

Drizzle a bit of oil over top and bake until cheese is golden brown and the cake crispy, about 30 minutes.

Cool a bit before serving.

In a bowl, toss greens with remaining oil, and divide between two plates.

Turn out potato cakes, one to a plate and garnish with chopped olives.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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