Potatoes with Goat’s Cheese

Name: Potatoes with Goat’s Cheese (Pommes de terre au fromage de chèvre)
Cuisine: Swiss
Ingredients: 400 g (14 oz) medium potatoes, peeled and washed; 1 small clove of garlic, peeled and cut in half; 200 ml (7 fl. oz) vegetable stock; 80 g (3¼ oz) soft goat’s cheese, crushed into small pieces; salt and freshly ground pepper; salt and freshly ground pepper

Pommes de terre au fromage de chèvre

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

By the time the potatoes are soft, the liquid has been absorbed, making a wonderful soft, tasty accompaniment to many grilled meat dishes. Goat’s cheese gives it a different and special flavour, but other cheeses may be used to reduce fat and calorie content.

Ingredients

400 g (14 oz) medium potatoes, peeled and washed
1 small clove of garlic

Europe
France
Switzerland
Side dish
Gluten-free
Vegetarian

Method

Cut the potatoes into 3mm (⅛ in) thick slices, then place on a doth to dry. Season with salt and pepper.
Rub a suitable gratin dish with the cut clove of garlic.
Arrange the potato slices in the dish in layers.
Add the vegetable stock and bake in the pre-heated oven at