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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
portions
0:20
Preparation
1:00
COOKING
1:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
    You might like:

    Flyer Deals  (2)
    SAVE $6.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $5.99 ea.

    750 ml - 1 L SELECTED VARIETIES


    COLAVITA EXTRA VIRGIN OLIVE OIL

    COLAVITA EXTRA VIRGIN OLIVE OIL

    $8.99 ea.

    1 l SELECTED VARIETIES



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

    Flyer Deal  (1)
    ASPARAGUS

    ASPARAGUS

    $2.49 ea. or /lb

    PRODUCT OF MEXICO, NO. 1 GRADE OR PRODUCT OF PERU, NO. 1 GRADE, $2.49/LB, $5.49/ kg AVOCADOS 5 PK, PRODUCT OF MEXICO, $2.49 EA. LEMONS 2 lb, PRODUCT OF MEXICO, $2.49 EA. ATTITUDE SALADS 128 - 142 g, PRODUCT OF U.S.A., SELECTED VARIETIES, $2.49 EA.



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

    Flyer Deals  (2)
    DELI OLIVES

    DELI OLIVES

    $1.99 /100g

    SELECTED VARIETIES 9.03/lb


    UNICO CANNED OLIVES

    UNICO CANNED OLIVES

    4 for $5.00

    375 ml SELECTED VARIETIES OR 1.79 EA.


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

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