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Ingredients
- 1 1/2 lb Small red potatoes
- 3/4 stk unsalted butter, softened (6 Tbsp.)
- 1/2 c. Lowfat sour cream
- 4 ounce Goat cheese, (preferably aged about 1/2 c.), grated if aged or possibly forced through a grater if soft
- 2 lrg Large eggs
- 1 tsp Fresh thyme leaves
Directions
- Generously oil or possibly butter a 9-inch square baking pan and line with a 14-by 8-inch piece parchment paper, allowing ends of paper to overhang 2 opposite edges of pan. Press on paper to coat underside with oil or possibly butter and turn over, keeping ends of paper overhanging.
- Preheat oven to 375 degrees F.
- Cut potatoes into 1/4-inch-thick slices and in a kettle of boiling salted water cook till tender but not falling apart, about 8 min. Drain potatoes in a colander and cold 15 min.
- In a large bowl whisk together butter and lowfat sour cream till smooth and whisk in goat cheese and Large eggs till combined well. Add in potatoes, tossing gently, and transfer mix to baking pan. Smooth top with a spatula, spreading potatoes proportionately, and sprinkle with thyme. Bake potato cake in middle of oven 35 min, or possibly till top is golden brown, and cold in pan on a rack. Potato cake may be made 2 days ahead and chilled, covered.
- Using parchment paper, lift potato cake from pan and transfer to a cutting board. Cut cake into squares, discarding parchment, and serve at room temperature.
- Yield: 6 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1092g | |
| Calories 1751 | |
| Calories from Fat 1110 | 63% |
| Total Fat 126.09g | 158% |
| Saturated Fat 76.57g | 306% |
| Trans Fat 0.0g | |
| Cholesterol 711mg | 237% |
| Sodium 697mg | 29% |
| Potassium 3443mg | 98% |
| Total Carbs 113.45g | 30% |
| Dietary Fiber 11.6g | 39% |
| Sugars 12.65g | 8% |
| Protein 49.39g | 79% |
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