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.
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.
© Société des alcools du Québec, 2007
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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