Goat Cheese And Thyme Potato Cake
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Goat Cheese And Thyme Potato Cake
  Goat    Cheese    Potato    Cakes  
Last updated 6/12/2012 1:00:17 AM. Recipe ID 23388. Report a problem with this recipe.
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      Title: Goat cheese and thyme potato cake
 Categories: Live
      Yield: 4 Servings
  1 1/2 lb Small red potatoes
    3/4    Stick (6 tablespoons)
           Unsalted butter, softened
    1/2 c  Sour cream
      4 oz Goat cheese (preferably
           Aged; about 1/2 cup), grated
           If aged or
           Forced through a grater if
      2 lg Eggs
      1 ts Fresh thyme leaves
  Generously oil or butter a 9-inch square baking pan and line with a
  14-by 8-inch piece parchment paper, allowing ends of paper to
  overhang 2 opposite edges of pan. Press on paper to coat underside
  with oil or butter and turn over, keeping ends of paper overhanging.
  Preheat oven to 375 degrees F.
  Cut potatoes into 1/4-inch-thick slices and in a kettle of boiling
  salted water cook until tender but not falling apart, about 8
  minutes. Drain potatoes in a colander and cool 15 minutes.
  In a large bowl whisk together butter and sour cream until smooth and
  whisk in goat cheese and eggs until combined well. Add potatoes,
  tossing gently, and transfer mixture to baking pan. Smooth top with a
  spatula, spreading potatoes evenly, and sprinkle with thyme. Bake
  potato cake in middle of oven 35 minutes, or until top is golden, and
  cool in pan on a rack. Potato cake may be made 2 days ahead and
  chilled, covered.
  Using parchment paper, lift potato cake from pan and transfer to a
  cutting board. Cut cake into squares, discarding parchment, and serve
  at room temperature.
  Yield: 6 servings

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Recipe ID 23388 (Apr 03, 2005)

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