POTATO AND GOAT CHEESE GRATIN
Provided by Emeril Lagasse
Categories side-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
POTATO AND GOAT CHEESE TERRINE ROSSINI
Provided by Florence Fabricant
Categories dinner, side dish
Time 3h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Oil four 8-ounce oven-proof ramekins with 1 tablespoon of the oil. Place a bay leaf in the bottom of each. Preheat the oven to 350 degrees.
- Cut one of the potatoes into slices 1/16 inch thick, and arrange the slices in the bottom of each ramekin. Season with salt and pepper, top the slices with about a tablespoon of the goat cheese and a slice of truffle. Repeat the layers, ending with the last potato.
- Drizzle the tops of the ramekins with 1 tablespoon of the olive oil, and cover with foil. Place in the oven, and bake 1 1/2 hours.
- Allow the ramekins to cool to room temperature, about 1 hour.
- In a bowl, toss the mache with the remaining olive oil and the vinegar. Unmold the cooked potato mixture from each of the ramekins, and serve with the mache on the side. If desired, top each portion of the salad with a slice of pate de foie gras.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 16 grams, Carbohydrate 34 grams, Fat 23 grams, Fiber 13 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 609 milligrams, Sugar 2 grams
POTATO AND NUT TERRINE
If you're not a meat eater, this is a very filling and tasty baked terrine. From Favorite Vegetarian Dishes cookbook.
Provided by ladyroseofrohan
Categories Potato
Time 1h45m
Yield 1 loaf, 4 serving(s)
Number Of Ingredients 20
Steps:
- Lightly grease a 2 lb. 4 oz/1 kg loaf pan and line with baking parchment.
- Cook potatoes in a large saucepan of lightly salted water, boiling for 10 minutes. Drain and mash.
- Finely chop the nuts or process in a food processor. Mix with onion, garlic, and mushrooms. Melt butter in a skillet and cook the mixture for 5-7 minutes. Add herbs and spices. Stir in eggs, cheese, and potatoes and season to taste with salt and pepper.
- Spoon mixture into prepared loaf pan, press down firmly. Cook at 375 for 1 hour until set.
- For sauce, mix tomatoes, paste, wine, vinegar, and sugar in a pan and bring to a boil, stirring. Cook for 10 minutes, until tomatoes have reduced. Press through a strainer or blend in food processor. Turn the terrine out of the pan onto a serving plate and cut in slices like meat loaf. Serve with sauce.
Nutrition Facts : Calories 859.7, Fat 67.6, SaturatedFat 14.1, Cholesterol 237.8, Sodium 387, Carbohydrate 43.6, Fiber 10, Sugar 11.6, Protein 27.5
A CAKE OF POTATO AND GOAT CHEESE
Goat cheese-sharp, chalky, a little salty-makes a sound addition to the blandness of a potato cake. The fun is coming across a lump of melting, edgy cheese in among the quietness of the potato. This is what I eat while picking eagle style at the carcass of a roast chicken or wallowing in the luxury of some slices of smoked salmon. It also goes very well with a humble smoked mackerel.
Yield enough for 2
Number Of Ingredients 6
Steps:
- Mash the potatoes with a masher or a fork until they are a mixture of sizes from gravel to pebbles. Cut the goat cheese up into small pieces and fold it into the mash with the chopped herbs. Season generously with salt and black pepper, then stir in the flour.
- Divide the mixture into fourths and pat each one into a rugged patty roughly 2 1/2 inches (6cm) in diameter. Empty the cornmeal onto a plate, then turn the patties in it.
- Get a thin layer of oil hot in a shallow, nonstick pan. Lower the patties into the oil and, without moving them, cook for about four minutes, until golden and lightly crisp underneath. Turn them quickly and carefully with a spatula and cook the other side. Drain briefly on paper towels before serving.
POTATO GRATIN WITH GOAT CHEESE AND GARLIC
Categories Milk/Cream Cheese Dairy Garlic Potato Side Christmas Easter Thanksgiving Mother's Day Casserole/Gratin Goat Cheese Root Vegetable Fall Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Generously butter 11x7x2-inch glass baking dish. Whisk first 7 ingredients in medium bowl to blend. Arrange 1/3 of potatoes in bottom of prepared dish, overlapping slightly and covering completely. Pour 1/3 of cream mixture over. Repeat layering potatoes and cream mixture 2 more times. Bake uncovered until potatoes are tender and top is golden brown in spots, about 1 hour 15 minutes. Serve hot.
SIMPLY POTATOES MEDITERRANEAN TERRINE #5FIX
5-Ingredient Fix Contest Entry. Seasoned with goat cheese and layered with sun-dried tomatoes and pesto, Simply Potatoes Mashed Potatoes becomes a beautiful appetizer.
Provided by mmleverette
Categories Spreads
Time 20m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Line the inside of a 2-cup bowl with plastic wrap. Let the ends extend over the sides for several inches.
- In a mixing bowl, stir together the mashed Simply Potatoes and goat cheese. Spoon about one-third of the potato mixture into the bowl and smooth to an even layer. Top with pesto spread evenly. Add another third of the potatoes and top with sun-dried tomatoes and half of the pine nuts. Add remaining potatoes. Pack down smoothly and fold the plastic wrap over the edges to cover and refrigerate for at least 30 minutes.
- About thirty minutes before serving, loosen the terrine from the bowl and invert onto the serving plate. Remove plastic. The terrine will taste best at room temperature. Serve with pita chips.
Nutrition Facts : Calories 50.2, Fat 4.3, SaturatedFat 0.4, Sodium 9, Carbohydrate 2.8, Fiber 1.5, Sugar 0.2, Protein 1.6
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