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Potato and goat's milk cheese grill

Ingredients 6
Servings 4


  • olive oil
  • 4
    large potatoes, scrubbed and boiled
  • 200
    goat's milk cheese
  • 65
    sun-dried tomatoes in oil (optional)
  • salt and milled pepper
  • Italian flat leaf parsley


Grease a shallow, 22 cm diameter ovenproof dish generously with olive oil. Drain and slice potatoes fairly thickly. Slice cheese and layer, with potatoes, in overlapping circles in dish. Chop sun-dried tomatoes and sprinkle, with their oil, over entire dish. Season well and drizzle extra olive oil over if necessary. Preheat grill. Grill potatoes, on second shelf from top, until potatoes are golden, cheese and tomatoes are lightly charred and cheese has melted slightly, about 5 minutes. Sprinkle chopped Italian parsley over and serve hot as an accompaniment to fish or chicken, or with a salad.

Read more on: starch  |  grill


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