Potatoes
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Potatoes Baked with Chèvre and Thyme

"I have made a lot of mistakes falling in love, and regretted
most of them, but never the potatoes that went with them."
- Nora Ephron, "Heartburn"

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French Goat Cheese on Wooden Table, Clos Des Iles,
Le Brusc, Cote d'Azur, Var, France
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Potatoes Baked with Chèvre and Thyme
Betty Rosbottom
The James Beard Collection
by  the James Beard Foundation,
Edited by Barbara Kafka, 1990, Wings Books

We really like the idea of this dish, as it is very simple to prepare. It can be assembled early in the day, and is a perfect accompaniment to a variety of roasted
or grilled meats. We do find, however, that the addition of salt may be called for, depending upon the saltiness of the Chèvre and chicken stock or broth. The necessary baking time may well go beyond one hour, depending upon the exact thickness of the potato slices. And, it goes without saying, we use fresh rosemary
and thyme when they are available.

3 pounds baking potatoes
1 tablespoon dried rosemary
1 tablespoon dried thyme
12 ounces Chèvre, broken or
crumbled into small pieces
2/3 cup grated Parmesan cheese
Freshly ground black pepper to taste
2 cups chicken stock, homemade or canned

Preheat oven to 400 degrees F. Grease a 14” x 9” x 2” baking pan.
Peel potatoes and cut across into 1/4-inch-thick slices. Arrange a third of the potatoes in overlapping slices in greased dish. Sprinkle with a third each of rosemary, thyme, Chèvre, and Parmesan and a pinch of black pepper. Continue layering two more times. Pour over chicken stock.
Bake, uncovered, for about an hour, until browned and potatoes are tender when pierced with a knife. Serves 6 to 8 as a side dish.