GOURMET SCALLOPED POTATOES
The variety of potatoes used in this recipe is called "Annebelle". They come from Elmsdale, PEI. It has a cylindrical or fingerling shape that tends to be uniform in size; smooth skin that's easily peeled; a pleasing yellow flesh similar to "Yukon Gold"; eyes that are barely visible, giving it great visual appeal on the plate. It is resistant to greening, which gives it a relatively long shelf life. But perhaps most important is the flavor: smooth and buttery, suitable for boiling or steaming and mashing. This recipe is great on it's own or as an accompanimen for any meal. I found this recipe in a regional magazine called "Saltscapes" and fell in love with it - so delicious!!
Provided by Chef mariajane
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a good-sized frying pan, melt butter; add potatoes, garlic and ground pepper. Cook potatoes. Be patient - allow potatoes to brown a bit before turning.
- Once turned, add goat cheese. Mix in until it starts to melt, then incorporate sour cream and chives, Garnish with chives.
Nutrition Facts : Calories 433.3, Fat 18, SaturatedFat 11.2, Cholesterol 49.2, Sodium 209.5, Carbohydrate 57.9, Fiber 7.2, Sugar 2.7, Protein 12.1
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