Millefeuilles of New Ile-de-Ré Potatoes with Fresh Goat CheeseTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 10 minutes
Cooking time: 10 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:117 kcal
Proteins:4 g
Fats:4.3 g
Carbohydrate:16.1 g
Fibers:2 g
Sugar:1 g
Cholesterol:7 mg
Sodium:29.1 mg
Calcium:76 mg
Energy:657 kcal
Proteins:22.6 g
Fats:24.1 g
Carbohydrate:90.4 g
Fibers:11.2 g
Sugar:5.6 g
Cholesterol:39.4 mg
Sodium:163.3 mg
Calcium:426.5 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
12
medium ile de ré new potatoes
150
g
fresh goat cheese
1
bunch of chive
1
shallot
15
ml
balsamic vinegar
45
ml
olive oil
METHOD
- Wash the potatoes under running water, rubbing them gently. Steam or cook them in boiling water for 10 minutes, skins on. Cool and cut into even slices.
- Chop half a bunch of chives and the shallot. Mash the goat cheese to soften it; add the chives and shallot. Season to taste.
- Prepare the vinaigrette and set aside.
- Assemble the millefeuilles by stacking alternate layers of potato slices and goat cheese. Drizzle with vinaigrette and garnish with the remaining chives.
CHEF'S NOTES
A recipe from Roland Bernard - Relais Thalasso Atalante, Ile de Ré
