Goat Cheese And Thyme Potato Cake

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Servings: 6 Difficulty: Advanced
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A savory, golden-brown potato terrine bound with creamy goat cheese and fresh thyme.
Goat Cheese and Thyme Potato Cake recipe image
Goat Cheese and Thyme Potato Cake recipe image
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Goat Cheese And Thyme Potato Cake

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 179.5

Description

This elegant Goat Cheese and Thyme Potato Cake is the perfect bridge between a hearty side dish and a sophisticated appetizer. Thinly sliced red potatoes are boiled until just tender, then gently folded into a rich mixture of softened butter, sour cream, tangy goat cheese, and eggs. The combination creates a luxurious texture that holds together beautifully when baked. Fresh thyme adds an aromatic, earthy note that complements the creamy dairy elements. Ideal for dinner parties or holiday gatherings, this cake can be served warm or at room temperature. It pairs wonderfully with a crisp green salad or roasted meats. The parchment paper lining ensures easy release and clean slicing, making serving as effortless as it is delicious.

Ingredients

Directions

  1. Generously oil or butter a 9-inch square baking pan.
  2. Line the pan with a 14-by-8-inch piece of parchment paper, allowing the ends to overhang two opposite edges.
  3. Press the parchment paper into the pan and coat the underside with oil or butter, then turn it over so the oiled side faces up, keeping the ends overhanging.
  4. Preheat oven to 375 degrees F (191&# 194;°C).
  5. Cut potatoes into 1/4-inch-thick slices.
  6. Place potato slices in a kettle of boiling salted water and cook until tender but not falling apart, about 8 minutes.
  7. Drain potatoes in a colander and let them cool for 15 minutes.
  8. In a large bowl, whisk together softened butter and sour cream until smooth.
  9. Whisk in the goat cheese and eggs until well combined.
  10. Add the cooled potatoes to the bowl and toss gently to coat.
  11. Transfer the potato mixture to the prepared baking pan.
  12. Smooth the top with a spatula to spread the potatoes evenly.
  13. Sprinkle fresh thyme leaves over the top.
  14. Bake in the middle of the oven for 35 minutes, or until the top is golden brown.
  15. Cool the potato cake in the pan on a wire rack.
  16. Using the parchment overhangs, lift the potato cake out of the pan and transfer it to a cutting board.
  17. Discard the parchment paper and cut the cake into squares.
  18. Serve at room temperature.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 179.5kcal
% Daily Value *
Total Fat 2.4g4%
Saturated Fat 0.3g2%
Cholesterol 4.3mg2%
Sodium 97.8mg5%
Total Carbohydrate 34.4g12%
Dietary Fiber 4.0g16%
Sugars 1.5g
Protein 5.5g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make Ahead: The potato cake can be prepared up to 2 days in advance. Cover tightly and chill in the refrigerator. Bring to room temperature before serving.

Cheese Tip: If using soft goat cheese, grate it or force it through a grater to ensure it blends smoothly into the mixture. Aged goat cheese provides a firmer texture and more pronounced flavor.

Serving: This dish is best served at room temperature, which allows the flavors of the goat cheese and thyme to fully develop.

Keywords: potato cake, goat cheese, thyme, red potatoes, vegetarian, appetizer, side dish, baked potato, herb potato, cheese cake, party food, holiday recipe, dinner party, terrine, comfort food, easy baking, savory cake, make ahead, crowd pleaser, simple recipe
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