Goat Cheese Potato Cakes With Chives Recipes

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POTATO AND GOAT CHEESE GRATIN



Potato and Goat Cheese Gratin image

Provided by Emeril Lagasse

Categories     side-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 6

1 tablespoon unsalted butter
1 1/2 pounds russet potatoes, peeled and cut into 1/8-inch slices
1 teaspoon minced garlic
5 ounces goat cheese, crumbled
Salt and freshly ground black pepper
2 cups heavy cream

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease the bottom and sides of a 1 1/2-quart gratin dish with the butter.
  • Make a layer of overlapping potato slices on the bottom of the dish and sprinkle with half of the garlic and 1/3 of the goat cheese. Season with salt and pepper. Repeat with another layer of potatoes, the remaining garlic, another 1/3 of the cheese, and season with salt and pepper. Finish with a final layer of potatoes and the remaining cheese and season with salt and pepper. Pour the heavy cream over the top of the potatoes and, using your hands, press to condense the layers slightly. Make sure the potatoes are all covered with cream.
  • Bake for 1 hour and 20 minutes, or until the gratin is bubbly and golden brown on top and the potatoes are cooked through. Let cool for 5 minutes before serving.

GOAT CHEESE POTATO CAKES WITH CHIVES



Goat Cheese Potato Cakes with Chives image

Categories     Potato     Side     Quick & Easy     Goat Cheese     Fall     Chive     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 potato cakes

Number Of Ingredients 7

two 1/2-pound russet (baking) potatoes
6 large shallots, sliced (about 1 cup)
2 garlic cloves, sliced
1 cup fine dry bread crumbs
a 3 1/2-ounce log of soft mild goat cheese such as Montrachet, at room temperature
1/4 cup minced fresh chives or scallion greens
1/2 stick (1/4 cup) unsalted butter

Steps:

  • In a saucepan combine the potatoes, peeled and cut into 1-inch pieces, the shallots, and the garlic with enough cold water to cover the mixture by 1 inch and simmer the mixture for 10 to 15 minutes, or until the potatoes are tender. Drain the potato mixture, return it to the pan, and steam it over moderate heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated. Force the potato mixture through a ricer or the medium disk of a food mill into a bowl and stir in 1/2 cup of the bread crumbs, the goat cheese, the chives or scallions, and salt and pepper to taste. Form 1/2-cup measures of the mixture into four 3/4-inch-thick cakes, transferring the potato cakes as they are formed to a plate covered with the remaining 1/2 cup bread crumbs, and coat the potato cakes with the crumbs.
  • In a large heavy skillet heat the butter over moderately high heat until the foam subsides and in it sauté the potato cakes, turning them once, for 5 minutes on each side, or until they are crusty and golden brown.

GOAT CHEESE POTATO CAKES WITH CHIVES



Goat Cheese Potato Cakes with Chives image

Great for breakfast, lunch or dinner. If you don't own a ricer or food mill, pulse the potato mixture a few times in a food processor. And if you're not worried about saturated fat, replace the olive oil with butter.

Provided by sugarpea

Categories     Breakfast

Time 30m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 7

1 lb russet potato
1 cup shallot, sliced (about 6 large)
2 cloves garlic, sliced
1 cup fine breadcrumbs, divided
3 1/2 ounces mild goat cheese, at room temperature
1/4 cup minced fresh chives or 1/4 cup scallion top
2 tablespoons olive oil

Steps:

  • Peel potatoes and cut into 1" pieces; simmer in saucepan with the shallots and garlic for 10-15 minutes or until potatoes are tender; drain, return to pan and shake over burner until excess liquid has evaporated, about 30 seconds.
  • Force potato mixture through a ricer or food mill and stir in 1/2 cup of the breadcrumbs, goat cheese, chives or scallions and salt and pepper to taste.
  • Form 1/2 cup measures of the potato mixture into four 3/4" thick cakes; coat both sides of cakes with remaining 1/2 cup of breadcrumbs.
  • Heat olive oil in heavy skillet over medium high heat; saute cakes, turning once, for 5 minutes on each side or until crusty and golden brown.

Nutrition Facts : Calories 375.9, Fat 15.8, SaturatedFat 6.4, Cholesterol 19.6, Sodium 337.5, Carbohydrate 47.2, Fiber 3.8, Sugar 3.3, Protein 12.4

CREAMY CHIVE POTATO CAKES



Creamy Chive Potato Cakes image

Here's the ultimate side dish- mashed and diced Yukon Gold potatoes, goat cheese and sour cream, shaped into cakes and baked until golden and crisp. Easy! Elegant served with beef tenderloin and haricots verts, with a fresh rosemary sprig garnish. From January 2000/ Ladie's Home Journal.

Provided by BecR2400

Categories     Potato

Time 1h52m

Yield 16 potato cakes, 16 serving(s)

Number Of Ingredients 9

2 lbs yukon gold potatoes, peeled
salt
4 ounces goat cheese, crumbled (such as Montrachet)
3 tablespoons snipped fresh chives
2 tablespoons butter, melted (or margarine)
2 tablespoons sour cream
3/4 teaspoon salt
1/4 teaspoon fresh ground pepper
6 teaspoons olive oil, divided

Steps:

  • Line a 9-inch square pan with plastic wrap, allowing a 6-inch overhang of wrap over two sides of the pan.
  • Bring potatoes, 1 tablespoon salt and cold water to a boil in stockpot. Cook potatoes 30 to 35 minutes, until tender; drain.
  • Coarsely mash half the potatoes in a bowl. Dice the other half and add to the mashed potatoes.
  • Fold in cheese, chives, butter, sour cream, salt and pepper. Spread potato mixture into pan; fold overhang of plastic wrap to cover top.
  • Refrigerate 3 hours, until firm.
  • Unmold chilled potatoes onto a cutting board; peel off plastic wrap. Spray a 2 1/2-inch oval or round cookie cutter with vegetable cooking spray. Cut out 8 ovals of potato mixture. Press scraps together to form a 3/4-inch thick disk; cut out 4 more ovals. Repeat, making a total of 16 cakes.
  • Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat. Cook one third of the potato cakes, 3 minutes per side, until deep golden. Repeat process 2 more times; cool. Transfer cakes to a jelly-roll pan. (Can be made ahead. Wrap jelly-roll pan and refrigerate up to 24 hours).
  • Heat oven to 375 degrees F. Bake potatoes (unwrapped if refrigerated overnight) 18 to 20 minutes, until heated through.
  • NOTE: Prep time does not include chilling.
  • Makes 16 potato cakes.

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