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Chevre-potato Cakes with Greens https://www.metro.ca/userfiles/image/recipes/Galettes-pommes-terre-chevre-salade-4965.jpg PT20M PT1H00M PT1H20M
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.
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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
Chevre-potato Cakes with Greens

Chevre-potato Cakes with Greens

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  • Gluten-free
2
servings
0:20
Preparation
1:00
COOKING
1:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1-2
    unpeeled medium potatoes
    You might like:

    Flyer Deals  (2)
    ORGANIC STRAWBERRIES 454 g, ATTITUDE SALADS 142 g OR THE LITTLE POTATO COMPANY CREAMER POTATO KITS 454 g

    ORGANIC STRAWBERRIES 454 g, ATTITUDE SALADS 142 g OR THE LITTLE POTATO COMPANY CREAMER POTATO KITS 454 g

    $1.99 ea.


    BAKING POTATOES

    BAKING POTATOES

    2 for $5.00

    3 PK PRODUCT OF U.S.A., No. 1 GRADE


  • 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
    You might like:

    Flyer Deal  (1)
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $5.99 ea.

    500 ml SELECTED VARIETIES



  • mesclun or spring mix greens as needed
    You might like:

    Flyer Deals  (4)
    ORGANIC STRAWBERRIES 454 g, ATTITUDE SALADS 142 g OR THE LITTLE POTATO COMPANY CREAMER POTATO KITS 454 g

    ORGANIC STRAWBERRIES 454 g, ATTITUDE SALADS 142 g OR THE LITTLE POTATO COMPANY CREAMER POTATO KITS 454 g

    $1.99 ea.


    BOSTON LETTUCE

    BOSTON LETTUCE

    $1.99 ea.

    PRODUCT OF ONTARIO


    ORGANIC ROMAINE HEARTS

    ORGANIC ROMAINE HEARTS

    $4.49 ea.

    3 PK PRODUCT OF U.S.A.


    ROMAINE LETTUCE

    ROMAINE LETTUCE

    2 for $3.00

    PRODUCT OF ONTARIO



  • black kalamata olives, pitted and coarsely chopped, as needed
    You might like:

    Flyer Deal  (1)
    SARDO OLIVES 250 G OR SELECTION FETA CHEESE 200 G

    SARDO OLIVES 250 G OR SELECTION FETA CHEESE 200 G

    2 for $8.00

    SELECTED VARIETIES


Imprimer ma sélection

Preparation

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

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