Potato bake with goat's cheese

Now, this was... incredibly de-li-cious!!! I am by no mean a goat's cheese fan and have only recently accepted to try dishes with goat's cheese, but, mama-mia! This was good. Not too strong at all, as some goat's cheese meals can sometimes be.


Potato bake with goat's cheese

Serves 4

1.2 kg potatoes, peeled and diced (I have used new potatoes, without peeling them)
1 red pepper, roughly chopped
200ml creme fraiche
150ml vegetable stock
pinch of chilli powder
1 TBSP parsley
1 TBSP tomato purée
225g goat's cheese, sliced
180g Cheddar, grated
55g Parmesan, grated
dried golden bread crumbs

1. Boil the potatoes for 10 min then drain well. Pre-heat the oven at 180C.

2. Mix the creme fraiche, veg stock, chilli, parsley and tomato purée.

3. In a big ovenproof casserole dish, lay half of the potatoes, sprinkle with chopped red pepper, pour half of the creme fraiche mixture, then cover with the goat's cheese. Top with the rest of the potatoes, red pepper and sauce.


4. Sprinkle with the Cheddar, Parmesand and bread crumbs.


5. Place in the oven for 20-25 minutes until golden brown. Serve warm with some nice bread (if only to mop up the yummy creamy sauce!)