Prepare to transform your ordinary potato side dish into a culinary masterpiece that will have your dinner guests begging for seconds! This Goat Cheese and Thyme Potato Cake is not just a recipe—it's a creamy, crispy, herb-infused journey through French countryside cuisine that elevates the humble potato to an art form. Imagine layers of thinly sliced potatoes, melted goat cheese, and fragrant thyme creating a symphony of flavors that will make your taste buds dance with delight.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: French
Serves: 6 servings
Ingredients
- 2 pounds potatoes, peeled and sliced
- 8 ounces goat cheese, crumbled
- 2 tablespoons fresh thyme, chopped
- 1 cup heavy cream
- Salt and pepper to taste
- Butter for greasing
Instructions
- Preheat the oven to 375°F (190°C). Thoroughly grease a 9-inch round baking dish or cast-iron skillet with butter, ensuring complete coverage of the bottom and sides.
- Wash and peel the potatoes. Using a mandoline or sharp knife, slice the potatoes into thin, uniform rounds approximately 1/8-inch thick. Pat the potato slices dry with paper towels to remove excess moisture.
- In a large mixing bowl, combine the heavy cream, chopped fresh thyme, salt, and freshly ground black pepper. Whisk the mixture until well incorporated.
- Begin layering the potato slices in the prepared baking dish. Arrange the first layer of potato slices overlapping slightly, covering the bottom of the dish completely.
- Sprinkle a portion of the crumbled goat cheese over the first layer of potatoes. Drizzle some of the seasoned cream mixture evenly across the layer.
- Continue layering potatoes, goat cheese, and cream mixture, ensuring each layer is seasoned and evenly distributed. Press down gently between layers to compact the potato cake.
- For the final top layer, arrange the potato slices in a decorative, slightly overlapping pattern. Distribute the remaining goat cheese and cream mixture over the top.
- Cover the baking dish with aluminum foil, creating a loose tent to allow steam to escape. Place in the preheated oven and bake for 30 minutes.
- After 30 minutes, remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown and crispy, and the potatoes are tender when pierced with a knife.
- Remove from the oven and let the potato cake rest for 10 minutes. This allows the layers to set and makes cutting and serving easier.
- Slice into wedges and serve hot, garnishing with additional fresh thyme leaves if desired. The potato cake pairs beautifully with a light salad or as a side dish to roasted meats.
Tips
- Use a mandoline for consistently thin potato slices to ensure even cooking and a beautiful layered appearance.
- Pat potato slices dry to prevent excess moisture, which helps achieve a crispy golden top.
- Press down gently between layers to create a compact, cohesive potato cake.
- Don't rush the resting time after baking—it helps the layers set and makes cutting easier.
- For extra richness, consider using a mix of goat cheese and gruyère.
- Serve immediately after resting to enjoy the perfect balance of crispy edges and creamy interior.
- If you prefer a lighter version, you can substitute half the heavy cream with whole milk.
Nutrition Facts
Calories: 531kcal
Carbohydrates: 62g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
