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POTATO AND GOAT CHEESE CRUMBLE WITH ESPELETTE PEPPER

Ingredients for 4

  • 8-10 potatoes (e.g. Rooster potatoes) (approixmately 1 kg)
  • 400 ml cooking cream
  • 1 goat cheese log (150 g)

For the crumble:

  • 75 g grated Parmesan cheese
  • 120 g soft butter
  • 1 level tbsp chili powder
  • 140 g flour
  • 1 tsp salt
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Preparation time: 20 MIN Cooking time: 50 MIN
  1. Mix the flour, chili powder and Parmesan together in a bowl. Add the soft butter and combine to obtain a crumbly texture.
  2. Preheat the oven to 180°C/Gas4.
  3. Thinly slice the peeled potatoes and pre-cook them for 10-15 minutes in salted water. Drain.
  4. Alternate slices of potato and goat cheese in an ovenproof dish.
  5. Pour over the cream and season.
  6. Sprinkle the crumble over the top and cook in the oven for 50 minutes.
  7. Cover with a sheet of tin foil 15 minutes before the end of the cooking time.
  8. Enjoy hot with a side salad.

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