Potato Galette With Goat Cheese Recipe - Cooking Index
Potato Galette With Goat Cheese Recipe - Cooking Index
This is a perfect accompaniment dish for the "Roasted Beef Tenderloin With Roasted Tomato Salsa" (see recipe). You're combining potatoes and cheese that goes great with the spiciness of the dish. It's easy to make and allows you to have a complete meal by matching your meat with potatoes.
Type: Vegetables| 1 lb | 454g / 16oz | Baking potatoes |
| 1/4 cup | 49g / 1.7oz | Clarified butter |
| 2 oz | 56g | Shredded mozzarella cheese |
| 2 oz | 56g | Fresh goat cheese |
Preheat the oven to 450 degrees.
Place the potatoes in a double layer in a medium bowl, pour the clarified butter over, and toss to coat the slices.
Season lightly with salt. Arrange half the potatoes, flower fashion, in a 9-inch ovenproof skillet. Cook over medium heat until the ends begin to brown and the potatoes stick together. (This will keep the cheese from running through.) Sprinkle with the cheese and cover with remaining potatoes, arranged the same way as the bottom layer. Set in the oven for 10 minutes, carefully flip the potatoes with a wide spatula, and brown on a medium-high flame. Return to the oven for 5 minutes longer.
Cut into 4 quarters and keep warm. Place each of the quarters along side of the tenderloin and garnish with mixed greens.
This recipe yields 4 servings.
Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/
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