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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.
2
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

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

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1-2
    unpeeled medium potatoes
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    680 g PRODUCT OF CANADA, CANADA No. 1 GRADE SELECTED VARIETIES

  • 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
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    SAVE $6.00
    COLAVITA EXTRA VIRGIN OLIVE OIL

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    1 L SELECTED VARIETIES


  • mesclun or spring mix greens as needed
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  • black kalamata olives, pitted and coarsely chopped, as needed
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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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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