Old Woman Peeling Potatoes
Giclee Print
Langley, Walter
Buy at AllPosters.com

La Belle Cuisine - More Side Dish Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of ingenuity, and faith."

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"

Recipe of the Day Categories:

   Recipe Home

   Recipe Index 

   Recipe Search  

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Shop igourmet.com

 Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

French Goat Cheese on Wooden Table...Clos des Iles, France
Per Karlsson
Buy This at Allposters.com
 

La Belle Cuisine

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 chicken stock over.
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.

Featured Archive Recipes:
JR's Gratin Dauphinois
Potato Gratin Forestier (Chef Daniel Boulud)
Potato Gratin with Mustard and Cheddar Cheese
Potato, Leek, Gruyere and
Oyster Mushroom Gratin
Potato Onion Gratin
Ultimate Potato Gratin
"Upper Crust" Potato Gratin
White Cheddar and Red-Skinned Potato Gratin

Index - Side Dish Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search